Potato Yeast Rolls TV_1

These are the lightest and most delicious rolls I have ever tasted. They freeze very well too. Recipe from The Pleasures of the Table: Rediscovering Theodora Fitzgibbon.

Makes about 16
100 g (4 oz) potatoes
25 g (1 oz) fresh yeast or 15 g (1⁄2 oz) dry yeast
50 g (2 oz) sugar
450 g (1 lb) white flour (warm the flour in a warmed bowl if it has been stored in a cool place)
1 teaspoon salt
50 g (2 oz) butter
150 ml (1⁄4 pint) warmed milk
1 egg, beaten
milk for glazing
100g of cheddar cheese, grated

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. 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). Sift the flour into a large mixing bowl with 1 teaspoon 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 (1⁄4 pint) water to the yeast liquid, mix and add to the mixing bowl, then beat in the beaten egg. Knead very well. cover and leave in a warm place for about an hour, until doubled in size. Turn out onto a floured surface and shape into rolls. Put the rolls onto a greased baking sheet, well spaced, to allow for rising. cover and leave for 20 minutes. Brush with a little milk, sprinkle with the cheese and bake at 220°c/425°F/gas mark 7 for 15–20 minutes.