These are the lightest and most delicious rolls you’ll ever taste. Irish Potato Yeast Rolls are a nice change from soda bread and they freeze very well too.
Irish Potato Yeast Rolls
Author: Epicurus.com Kitchens
Recipe type: Baked Goods
Serves: 16 servings
- 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
- Cook the potatoes in salted water and drain, reserving 2 tablespoons of the cooking liquid. You can also use leftover mashed potatoes.
- Mash the potatoes very well or press through a fine sieve into a basin, then cover and keep warm.
- 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.
- 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.
- 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.
- 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.