SOFT Potato Bread Rolls
An Original Recipe by Lorraine Elliott
Preparation time: 20 minutes plus 2.5-3 hours rising time
Cooking time: 25 minutes
Serves: 12
- 110ml/3.9flozs water (ideally the water you've boiled the potatoes in)
- 1 teaspoon sugar
-
2.5 teaspoons instant dried yeast
-
750g/26.4ozs bread flour
- 110g/3.9ozs. white sugar
- 2.5 teaspoons fine salt
- 210g/7.4ozs smooth mashed potato
- 2 eggs, room temperature, beaten
- 90g/3ozs. butter, softened
For glaze
- 70g/2.5ozs melted butter
- 1 teaspoon finely diced garlic
- 1 teaspoon honey
- Pinch of salt
Step 1 - Heat the water until lukewarm/room temperature and place in a bowl. Add the sugar and yeast and stir. Cover with a plate and then allow the yeast to bloom for 8-10 minutes. It should transform into a fluffy, airy mixture.
Step 2 - Place the flour, sugar and salt into the bowl of an electric mixer and stir to combine. Add the yeast mixture, mashed potato and eggs into the bowl along with the softened butter. Knead on low speed for 8-12 minutes or until elastic and you can pull the dough apart with your fingers and it doesn't break.
Step 3 - Place in a large greased bowl in a warm area. Cover and allow to rise for 1-1.5 hours. Punch down and weigh the total dough. Mine was 1442g/50ozs. which is 120g/4ozs. per bun when divided into 12.
Step 4 - Oil a 22.8x33x5cm or 9x13x2 inch baking tray. Shape these buns into balls rolling them on the counter surface - you want the dough balls to not have any cracks (see notes above re shaping buns). Place these in the tray; they should be touching but not squished together as they'll expand.
Step 5 - Make the glaze. Mix the melted butter with the garlic, honey and salt and brush over the buns and then cover and place in a warm area to rise (it was cold that day so I placed them in a 35C/95F oven). Allow to rise for 1 hour or until very tall, puffy and touching.
Step 6 - Preheat oven to 170C/340F. Brush again with the glaze and bake for 25 minutes. Once baked add more glaze and a little salt on top and serve.