POTATO BREAD ROLLS
PREP TIME 20 MINS RISING TIME 1–1˝ HOURS COOKING TIME 20 MINS SERVES 6–8
INGREDIENTS
200g floury potatoes (such as US Russet)
360g plain flour
50g milk powder
½ tsp salt
2 tbsp sugar
1½ tsp instant dry yeast
30g butter, softened
160ml water
METHOD
1. Scrub potatoes, place in a small
pan and cover with water. Boil till
tender – about 20 minutes. Drain
and peel potatoes. Mash finely
while still hot and set aside.
2. Combine flour, milk powder, salt,
sugar and yeast in a mixing bowl.
Add mashed potato and softened
butter, mixing with fingertips
until well combined. Add water
and mix to make a soft dough.
3. Turn dough out onto a lightly
floured surface and knead until
smooth and elastic – about 10
minutes.
4. Brush the inside of a clean mixing
bowl with a teaspoon of butter
(to prevent dough from sticking
to bowl) and set dough in it.
Place bowl in a clean, roomy
plastic bag. Tie bag loosely
and let dough rise at room
temperature for about 1 hour
or until it doubles in size.
5. Lightly flour a worktop. Roll out
dough into a square or rectangle
about 1cm thick. Using a knife,
cut dough into 4cm squares and
arrange neatly on lightly greased
baking trays approximately 4cm
apart.
6. Cover tray loosely with clean,
damp towel and allow rolls to
rise for 20–30 minutes or until
they feel light and spongy.
7. Brush with milk and bake in
preheated oven (180°C) for 15–20
minutes or until rolls are golden
brown. Serve warm. Makes
a unique accompaniment to
chicken rendang.
