Potato Rolls

This recipe was demonstrated at the Comber Earlies Potato Festival on Saturday 17th June by Paula McIntyre

Difficulty easy
Preparation Time 20
Cooking Time 20
Servings 8
Main Ingredients
  • 500g large Comber Earlies, peeled
  • 200g chopped butter
  • 1 teaspoon salt
  • 1 tablespoon castor sugar
  • 2 x 7g sachets yeast
  • 1kg strong bread flour
  • 1 egg yolk beaten

Main Instructions
  1. Boil the potatoes until soft. Drain 500ml of the cooking liquid into a bowl.
  2. Mash the potatoes or press through a ricer and add to the hot liquid with the butter, salt and sugar.
  3. Leave to cool.
  4. Add the yeast and leave for 5 minutes.
  5. Add the flour and mix to a dough. Turn onto a floured board and knead for 10 minutes. Place in a lightly oiled bowl and cover. Leave for an hour and then knock back the dough.
  6. Divide into 16 pieces and shape the dough into baps.
  7. Place on 2 lightly floured trays and leave for 20 minutes. Set oven to 200oc.
  8. Brush the baps with beaten egg yolk.
  9. Bake for about 15 minutes or until the bottom of the bap sounds hollow when tapped.
  10. Cool on a wire rack.
Allergy Advice
This recipe may include:
  • Cereals
  • Eggs
  • Milk
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