SBS Food

www.sbs.com.au/food

Irish potato rolls

These are the lightest and most delicious rolls I have ever tasted. They freeze very well too.

Irish potato rolls

Credit: Donal's Kitchen Hero

  • makes

    12-16

  • prep

    15 minutes

  • cook

    15 minutes

  • difficulty

    Mid

makes

12-16

serves

preparation

15

minutes

cooking

15

minutes

difficulty

Mid

level

Delicious served up with an Irish stew or just covered in a thick slather of butter. 

Ingredients

  • 110 g (4 oz) potatoes, peeled and chopped (see note)
  • 25 g (1 oz) fresh yeast or 15 g (½ oz) fast action dry yeast
  • 50 g (2 oz) sugar
  • 450 g (1 lb) white flour (see note)
  • 1 tsp salt
  • 50 g (2 oz) butter
  • 150 ml (¼ pint) warmed milk (see note)
  • 1 egg, beaten
  • Milk for glazing
  • 100 g cheddar cheese, grated, optional
Rising time: 45-60 minutes + 20-40 minutes

Instructions

1. Cook the potatoes in salted water and drain, reserving 2 tablespoons of the cooking liquid. Mash the potatoes very well or press through a fine sieve into a basin, then cover and keep warm.

2. If using fresh yeast, cream the yeast in a bowl with the reserved tepid potato liquid and a spoonful of the sugar, and mix well as it froths up (if it does not froth, it is not satisfactory to use). If using fast-action dried yeast, add it along with the flour in the next step. 

3. Sift the flour into a large mixing bowl with the salt and rub in the butter. Make a well in the centre and add the rest of the sugar and the mashed potatoes, mixing well. Add the tepid milk and 150 ml (¼ pint) water to the frothy yeast liquid, mix, and add to the mixing bowl, then mix in along with the beaten egg. Knead very well. Cover and leave in a warm place for 45-60 minutes hour, until doubled in size.

4. Turn out onto a floured surface, divide the dough into 10-12 pieces and shape into rolls (see Note). Put the rolls onto a greased baking sheet, well spaced, to allow for rising. Alternatively, place into a buttered and floured casserole pot. Cover and leave for 20-40 minutes, until the dough balls have almost doubled in size.

5. While the rolls are rising, preheat oven to 220°C/425°F/gas mark 7

6. Brush risen rolls with a little milk, sprinkle with cheese if using, and bake for 15–20 minutes.

Note

• You could also use leftover mash in this recipe.

• Warm the flour by placing in a warmed bowl if it has been stored in a cool place. Warm the milk in a small pan over medium heat until just warm.

• An easy way to divide the dough is to shape the dough into a sausage and then cut into even-sized pieces.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Delicious served up with an Irish stew or just covered in a thick slather of butter. 


Share

SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only.
Have a story or comment? Contact Us

SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only.
Watch nowOn Demand
Follow SBS Food
Published 9 May 2021 6:45pm
By Donal Skehan
Source: SBS



Share this with family and friends