Potato rolls 🥔

By Andy Cooks · 180 min

Ingredients

Instructions

1. Boil the peeled, chopped potatoes in salted water over medium-high heat for 12–15 minutes, until fork-tender.
2. Drain the potatoes and let them steam in the colander for a couple of minutes to dry.
3. Mash the potatoes and set aside 1 cup.
4. In a stand mixer bowl, mix the warm buttermilk, yeast and 1 tbsp of the sugar. Rest 10 minutes until foamy.
5. Add the remaining sugar, butter, 1 egg, half the flour, the warm mashed potato and the salt. Fit the dough hook.
6. Mix on low until a shaggy dough forms, then add the remaining flour. Mix on medium for 5 minutes, until the dough pulls cleanly away from the bowl sides.
7. Put the dough in a lightly oiled bowl, cover and let rise in a warm, draft-free place for 1–1½ hours, until doubled.
8. Punch down the dough, divide into 8 equal pieces and shape each into a tight ball.
9. Place the balls on a lined tray about 5 cm apart. Cover loosely and let rise in a warm place for about 30 minutes, until risen about 50%.
10. Preheat the oven to 190°C fan-forced (375°F).
11. Whisk the remaining egg and brush the tops of the rolls lightly.
12. Bake 15–18 minutes, until light golden. Cool on the tray 15 minutes, then move to a wire rack to cool completely.

Summarized from Andy Cooks's video. Watch it for the details.

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