ELIZE’S FLUFFY MASHED POTATO BREAD ROLLS
For a non-bread eater, I am now a 100% converted bread lover!!!
When you like soft buns, but other family members love crispy ones. Bake this bread recipe but omit the glaze,you will not be sorry.
Round rolls with glaze, hot dog rolls without and crispy but still soft in middle.
- 1 medium potato
- 1 egg
- ½ cup lukewarm water
- 1 teaspoon sugar
- 2 teaspoon instant yeast
- ½ cup milk
- 60 g margarine/butter
- 1 teaspoon salt
- 1 teaspoon mustard powder
- ½ teaspoon cayenne pepper
- 800 ml cake flour
Boil the potato until cooked.
Mash or use potato ricer, use only ½ cup and let it cool.
Beat the egg and mix with the ½ cup cooled mashed potato.
Add the sugar and yeast to the water and stir to dissolve.
Add the butter to the milk and warm just until the butter is melted, mix well.
Sieve together the flour, salt, mustard powder and cayenne.
Now add the water yeast mixture and butter/milk mixture to the egg potato mixture.
Add this to the flour and knead for 10 min. (add a little flour of necessary if dough is to sticky)
Keep in a warm place to proof about double its size, knead down again and form bread rolls, place on a sprayed cookie tray.
Let it proof again to double its size.
Bake 20 – 25 min at 180ºC.
Glaze the hot rolls with a solution of 1 tablespoon milk and 1 ½ teaspoon sugar for a sweet taste, or only milk.
Recipe and photo: Elize de Kock
2nd photo: Rina Kleinhans – Ek het net melk oorgesmeer nie die glans nie.