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.
- 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.