Potato rolls 🥔

Potato Buns Makes: 8 Prep time: 30 mins + 2 hours approx rising time Cook time: 40 mins Ingredients 2 brushed potatoes (Sebago, Dutch cream, Russet, Maris Piper), peeled, chopped 1 cup (250ml) buttermilk, warmed 7g packet (2½ tsp) dried yeast ¼ cup (55g) caster sugar 80g unsalted butter, diced, at room temperature 2 eggs 3⅓ cups (500g) bread flour 1 tsp salt Method Place the potatoes in a saucepan of salted water. Bring to a boil over medium-high heat, cook for 12-15 minutes until fork tender. Drain potatoes and let them steam in the colander for a couple of minutes to remove excess water. Mash the potatoes in a medium bowl using a hand masher or potato ricer and set aside 1 cup worth. Mix the milk, yeast and 1 tbsp of the sugar in the bowl of a stand mixer and let sit for 10 minutes, until it becomes foamy. Add remaining sugar, butter, 1 egg, half the flour, warm mashed potato and salt and fit the dough hook attachment. Mix on low speed until a shaggy dough forms, then add the remaining flour. Increase the speed to medium, and mix for 5 minutes, until the dough is pulling away cleanly from the sides of the bowl. Place dough in a lightly oiled bowl, cover with plastic wrap and let rise in a warm, draft free place for 1-1½ hours until doubled in size. Punch dough down and transfer to a lightly floured bench, divide into 8 equal pieces. Shape each piece into a tight ball and place on a large oven tray lined with baking paper, 5cm apart from each other. Cover loosely again with a clean tea towel or oiled cling wrap and place in a warm place until risen again about 50% (approximately 30 minutes). Preheat oven to 190°C fan forced (375°F). Whisk remaining egg and brush tops of rolls lightly. Bake for 15-18 minutes, or until light golden. Cool on the tray for 15 minutes, before transferring to a wire to cool completely before slicing and using for your favourite sandwich. #cooking #baking #shorts