Irish Potato Yeast Rolls
Cuisine: Irish
Author: Kitchens
Prep time: 70 mins
Cook time: 20 mins
Total time: 1 hour 30 mins
  • 4 ounces potatoes, scrubbed and peeled
  • 2 Tablespoons reserved cooking water from potatoes
  • 1 ounce fresh yeast or 3/4 ounce dry yeast
  • 2 ounces granulated sugar
  • 1 pound white flour (warm the flour in a warmed bowl if it has been stored in a cool place)
  • 1 teaspoon salt
  • 2 ounces butter
  • 2/3 Cup (scant) warmed milk
  • milk for glazing
  • 4 ounces Irish Cheddar cheese, grated
  1. Cook the potatoes in salted water and drain, reserving 2 tablespoons of the cooking liquid. You can also use leftover mashed potatoes.
  2. Mash the potatoes very well or press through a fine sieve into a basin, then cover and keep warm.
  3. Sift the flour into a large mixing bowl with 1 teaspoon salt and rub in the butter. Make a well in the center and add the sugar, yeast and the mashed potatoes, mixing well.
  4. Add the tepid milk and 2/3 Cup (150 ml) water to the yeast liquid, mix and add to the mixing bowl. Bring together into a rough dough and then tip onto work surface. Knead very well until is springs back when pressed.
  5. Roll the dough into a long sausage shape and cut into 10 to 12 pieces. Roll the pieces into dough balls and place in a buttered, floured casserole pot. Cover and leave in a warm place for about an hour, until the dough balls have doubled in size.
  6. Once risen, brush with a little milk, sprinkle with the cheese and bake at 425°F/220°C/Gas mark 7 for 15 to 20 minutes.
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