Soft Potato RollsMake on Fresco
Never one to throw anything away, related to food that I could possibly use in another way, this is how these 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…admittedly 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!
Interestingly, the potato starches attract and hold more water than wheat starches and helps to increase the moisture content in baked goods. Potato flour, and ergo, potato itself, when combined with whole wheat, bread, or bakers flour, makes yeast dough easier to shape and handle.
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!
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- 30 Grams Yeast-fresh or 2 tsp dried
- 1 x 50 Gram egg
- 250 - 260 Grams milk
- 20 Grams raw caster sugar BUY
- 60 Grams butter BUY
- 130 Grams cooked potato, diced
- 1 Pinch pink salt flakes BUY
- 600 Grams bakers or strong flour
- a little butter melted, for glazing BUY
Place yeast, egg, milk, sugar and butter into Thermomix bowl and warm for 2 min 37ºC/speed 3.
Add all remaining ingredients and blend for 12 sec/speed 6.
Knead for 3 min/Interval/dough setting.
Wrap tightly in Silpat mat and allow to double in a draft free place.
Preheat oven to 220ºC.
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.
Alternatively to make a loaf, divide the dough into 3 equal pieces and rise together in one tin. Bake for 25 minutes. Brush with melted butter whilst still hot.