Potato and Scallion Bread Rolls
These rolls are versatile..it's great with anything anytime !!
Total Steps
3
Ingredients
11
Tools Needed
8
Ingredients
- 3 pieces small new potatoes, peeled and quartered
- 1/4 cup sour cream
- 1/4 cup milk
- 3 tablespoons butter (40-45 g)
- 200 grams strong white bread flour
- 80 grams whole wheat flour
- 1 1/4 teaspoons instant yeast
- 1/4 teaspoon heaped salt
- 1 1/2 tablespoons sugar
- eggwash (1 large egg + milk, for dough and brushing)
- 2 pieces scallions, finely chopped (plus extra for sprinkle)
Instructions
Step 1
Boil the potatoes in a saucepan until soft. Drain them, then add the sour cream, milk, and butter, and mash until smooth.
Step 2
In a mixing bowl, stir the flours, yeast, sugar, and salt together. Add half of the eggwash and the potato mixture. Using a dough hook, mix everything to form a dough. Add the scallions and continue to knead for about 15 minutes until the dough is smooth and elastic. Lightly oil another bowl, then add the dough and turn it over a few times to coat all sides.
Step 3
Cover the dough with plastic wrap and allow to rest until it doubles in bulk, about 1 hour. After the dough has risen, pour it out onto a clean, flat surface. Punch down the dough to release some of the air. Divide the dough into 8 pieces and shape each into a round form. Place the rounds onto a parchment-lined cookie sheet. Cover with plastic wrap and allow to rise for another 40-50 minutes. Brush the rolls with the remaining eggwash and bake in a preheated 350°F oven for 22-25 minutes. Remove and cool on a wire rack before serving.