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desserts-baking

Potato Yeast Rolls

Traditional Irish baking at it's best!

90 16
Potato Yeast Rolls | DonalSkehan.com, Traditional Irish baking at it's best!

desserts-baking

Potato Yeast Rolls

Traditional Irish baking at it's best!

90 16
Tuesday, July 29, 2014

100 g potatoes

25 g fresh yeast or 15 g dry yeast

50 g sugar

450 g white flour (warm the flour in a warmed bowl if it has been stored in a cool place)

1 tsp salt

50 g butter

150 ml warmed milk

1 egg, beaten

Milk for glazing

100g of cheddar cheese, grated

Pot

Sieve

Mixing bowl

Baking sheet

 

 

90 mins
Serves 16

These are the lightest and most delicious rolls I have ever tasted. They are a nice change from soda bread & they freeze very well too. Delicious served up with Irish Stew or just covered in a thick layer of Irish butter. 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.
90 mins
Serves 16

Ingredients

100 g potatoes

25 g fresh yeast or 15 g dry yeast

50 g sugar

450 g white flour (warm the flour in a warmed bowl if it has been stored in a cool place)

1 tsp salt

50 g butter

150 ml warmed milk

1 egg, beaten

Milk for glazing

100g of cheddar cheese, grated

You'll Need

Pot

Sieve

Mixing bowl

Baking sheet

 

 

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  • петя спасова

    yum.

  • crystal

    In the video you didnt add an egg but here it says add an egg .. ummm I’m confused?

    • http://www.donalskehan.com/ Donal Skehan

      Oh sorry! But you can actually do either. :) The original recipe contains an egg but I have tried it with and without. I think they are lighter without but the egg add a fantastic richness.