Delicious served up with an Irish stew or just covered in a thick slather of butter.
These are the lightest and most delicious rolls I have ever tasted. They freeze very well too.
- 110 g (4 oz) potatoes, peeled and chopped (see note)
- 25 g (1 oz) fresh yeast or 15 g (½ oz) fast action dry yeast
- 50 g (2 oz) sugar
- 450 g (1 lb) white flour (see note)
- 1 tsp salt
- 50 g (2 oz) butter
- 150 ml (¼ pint) warmed milk (see note)
- 1 egg, beaten
- Milk for glazing
- 100 g cheddar cheese, grated, optional
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Rising time: 45-60 minutes + 20-40 minutes
1. Cook the potatoes in salted water and drain, reserving 2 tablespoons of the cooking liquid. Mash the potatoes very well or press through a fine sieve into a basin, then cover and keep warm.
2. If using fresh yeast, cream the yeast in a bowl with the reserved tepid potato liquid and a spoonful of the sugar, and mix well as it froths up (if it does not froth, it is not satisfactory to use). If using fast-action dried yeast, add it along with the flour in the next step.
3. Sift the flour into a large mixing bowl with the salt and rub in the butter. Make a well in the centre and add the rest of the sugar and the mashed potatoes, mixing well. Add the tepid milk and 150 ml (¼ pint) water to the frothy yeast liquid, mix, and add to the mixing bowl, then mix in along with the beaten egg. Knead very well. Cover and leave in a warm place for 45-60 minutes hour, until doubled in size.
4. Turn out onto a floured surface, divide the dough into 10-12 pieces and shape into rolls (see Note). Put the rolls onto a greased baking sheet, well spaced, to allow for rising. Alternatively, place into a buttered and floured casserole pot. Cover and leave for 20-40 minutes, until the dough balls have almost doubled in size.
5. While the rolls are rising, preheat oven to 220°C/425°F/gas mark 7
6. Brush risen rolls with a little milk, sprinkle with cheese if using, and bake for 15–20 minutes.
• You could also use leftover mash in this recipe.
• Warm the flour by placing in a warmed bowl if it has been stored in a cool place. Warm the milk in a small pan over medium heat until just warm.
• An easy way to divide the dough is to shape the dough into a sausage and then cut into even-sized pieces.