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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

100g potatoes

2 tbsp reserved cooking water from potatoes

25g fresh yeast or 15 g dry yeast

50g sugar

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

1 tsp salt

50g butter

150ml warmed milk

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. You can also use leftover mash here.
Mash the potatoes very well or press through a fine sieve into a basin, then cover and keep warm.
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 sugar, yeast 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. Bring together into a rough dough and then tip onto work surface. Knead very well until is springs back when pressed.
Roll the dough into a long sausage shape and cut into 10-12 pieces. Roll the pieces into dough balls and place in a buttered, floured casserole pot. Cover and leave in a warm place for about an hour, until the dough balls have doubled in size.
Once risen, 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

100g potatoes

2 tbsp reserved cooking water from potatoes

25g fresh yeast or 15 g dry yeast

50g sugar

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

1 tsp salt

50g butter

150ml warmed milk

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.