makes
12
prep
15 minutes
cook
15 minutes
difficulty
Mid
makes
12
serves
preparation
15
minutes
cooking
15
minutes
difficulty
Mid
level
Delicious served up with an Irish stew or just covered in a thick slather of butter.
Ingredients
- 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
Rising time: 45-60 minutes + 20-40 minutes
Instructions
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.
Note
• 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.
Cook's Notes
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.
Delicious served up with an Irish stew or just covered in a thick slather of butter.
