3 1/2 cup (1 lb) 450 g strong plain flour
4 oz (100 g) potatoes, freshly boiled and mashed
25 g (1 oz) yeast
1/4 cup (4 Tbls) 50 g sugar
2/3 cup (150 ml) 1/4 pt warm milk
2/3 cup (150 ml) 1/4 pt water
1 tsp salt
1/2 stick (2 oz) 50 g butter
1 medium egg, beaten
Milk to glaze
4 oz (100 g) potatoes, freshly boiled and mashed
25 g (1 oz) yeast
1/4 cup (4 Tbls) 50 g sugar
2/3 cup (150 ml) 1/4 pt warm milk
2/3 cup (150 ml) 1/4 pt water
1 tsp salt
1/2 stick (2 oz) 50 g butter
1 medium egg, beaten
Milk to glaze
method
1. Sieve and warm the flour.
2. Put the mashed potatoes through a sieve and keep warm.
3. Mix the yeast with 25 g (1 oz) sugar and a little of the warm milk.
4. Rub the salt and butter into the flour.
5. Add the remaining sugar and mashed potatoes.
6. Add a little more milk to the yeast together with the beaten egg and stir into the flour and potatoes with the water to make a soft dough.
7. Knead thoroughly, cover and leave to rise until double in size.
8. Turn out on to a well floured surface.
9. Cut up and shape into rolls.
10. Put on a greased baking sheet and prove for 10 to 15 minutes.
11. Brush with a little milk and bake in the oven Gas mark 6, 400°F (200°C) for 15 minutes.
2. Put the mashed potatoes through a sieve and keep warm.
3. Mix the yeast with 25 g (1 oz) sugar and a little of the warm milk.
4. Rub the salt and butter into the flour.
5. Add the remaining sugar and mashed potatoes.
6. Add a little more milk to the yeast together with the beaten egg and stir into the flour and potatoes with the water to make a soft dough.
7. Knead thoroughly, cover and leave to rise until double in size.
8. Turn out on to a well floured surface.
9. Cut up and shape into rolls.
10. Put on a greased baking sheet and prove for 10 to 15 minutes.
11. Brush with a little milk and bake in the oven Gas mark 6, 400°F (200°C) for 15 minutes.
serving amount
makes 16
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