Potato Bread Rolls

Eat these buttery little rolls warm from the oven with honey for breakfast or with cheese and soup for lunch.

Ingredients

  • 7 oz (200 g) warm, mashed potatoes
  • ½ pint (275 ml) milk
  • 1 lb 6 oz (625 g) plain flour
  • 2 teaspoons salt
  • 2 teaspoons sugar
  • 1 sachet fast-action yeast
  • 8 oz (225 g) butter, melted
  • Beaten egg
  • Poppy seeds (optional)

Method

If you have a food processor, the preparation of these rolls is simple – all the hard work is done by the machine.

Scald the milk, allow it to cool until lukewarm.

Sift the flour and salt into the potato, stir in the sugar and then sprinkle with the yeast.

Pour in the lukewarm milk and the melted butter and stir or process until the dough is formed. Knead until silky and elastic, then put into a clean bowl, cover with cling film or a cloth and leave in a warm place to rise until the mixture has nearly tripled in volume.

Knock back the dough and with floured hands make into about 16 little rolls. Place on a greased baking sheet, leave to rise for another half hour, then paint with the beaten egg and the poppy seeds and bake at gas mark 6/400°F/200°C for about 15–20 minutes until lightly browned.

In 1937 Captain D. J. Jones, in his steamer Marie Llewellyn that was loaded with potatoes, tried to run General Franco’s blockade off the Spanish coast. He was prevented by a British warship and became known as ‘Potato’ Jones.

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