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Soft Potato Rolls

By Tenina Holder

Never one to throw anything away, related to food that I could possibly use in another way, this is how the potato rolls started. I had a couple of baked potatoes looking at me from the bench for a day….and I knew there had to be an answer…admitedly I had heard of potato bread before and in fact I think there is a way to use potatoes as yeast, but that is another day and another recipe! I used the multi loaf tin, cos they looked so darn cute…but you can hand form the dough into any shape you want. Brush with a little melted butter when they come out and voila, great for a dinner party, nice as a sandwich, toasted…you know the drill!

Soft Potato Rolls


  •   30 g fresh yeast
  •   1 x 50 g egg
  •   250 - 260 g milk
  •   10 g sugar
  •   60 g butter
  •   130 g cooked potato, diced
  •   Pinch sea salt
  •   600 g bakers flour


  1. Place yeast, egg, milk, sugar and butter into Thermomix bowl and warm for 2 min 37ºC/speed 3.

  2. Add all remaining ingredients and blend for 12 sec/speed 6.

  3. Knead for 3 min/Interval.

  4. Wrap tightly in Silpat mat and allow to double in a draft free place.

  5. Preheat oven to 220ºC.

  6. Roll equal sized balls depending on your tin. Place 2 balls per mini loaf hole and allow them to rise until joined and reaching the top of the the tin. Bake for 10-15 minutes or until golden. Brush with a little melted butter when removed from the oven and whilst still hot.


EAT….piping hot if possible…with lashings of butter and possibly home made Vanilla Strawberry Jam….of course!