Potato buns

Name: Potato buns (Pĕo de batata)
Yield: Makes about 24 buns
Cuisine: Brazilian
Ingredients: 15 g/½ oz packet easy-blend (rapid-rise) dried yeast; 15 ml/1 tbsp caster (superfine) sugar; 15 ml/1 tbsp salt; 150 ml/¼ pint/⅔ cup warm milk; 30 ml/2 tbsp vegetable oil; 350 g/12 oz/1 cup mashed potato (cooled and pushed through a ricer); 1 egg, beaten; about 400 g/14 oz/4 cups plain (all-purpose) flour

Pĕo de batata

Preparation info

Makes about
24
buns

Difficulty
Easy

Appears in

The Food and Cooking of Brazil

By Fernando Farah

Published 2011

About

Fill one of these with a couple of slices of good ham and some plain Minas cheese and you’ll be instantly transported to a colonial farmhouse in the country with chickens in the front yard. The rolls are also perfect for serving with soup.

Ingredients

15 g/½ oz packet easy-blend (rapid-rise) dried yeast
15 ml/1

Americas
Brazil
Bread
Vegetarian

Method

1 Put the yeast, sugar, salt, milk and vegetable oil in a large bowl and whisk together well.

2 Add the potato and the beaten egg to the bowl, and stir well with a sturdy spoon or spatula to mix all the ingredients.

3 Gradually sift the flour over the mixture and w