Fluffy Potato Rolls with Scallion

January 4, 2014

We are in awe of how fluffy and gorgeous potato bread bakes up. These potato rolls, sprinkled with mild scallion, are incredibly versatile. Try pairing with a breakfast frittata, or a hearty evening stew.

Potato Scallion Bread Rolls
Submitted to Foodista by pepsakoy


3 smalls new potatoes, peeled and quartered
1/4 cup sour cream
1/4 cup milk
3 tablespoons ( 40-45 g) butter
200 grams strong white bread flour
80 grams whole wheat flour
1 teaspoon +¼ instant yeast
1/4 teaspoon heaped salt
1 1/2 tablespoons sugar
tablespoon eggwash (1 large egg + a milk ),half for the dough and half for brushing
2 plus extra for sprinkle scallion, finely chopped

Boil the potatoes in a saucepan until soft. Drain, then add the sour cream, milk and butter and mash until smooth.

In a mixing bowl, stir the flours,yeast, sugar and salt together. Add half of the eggwash, potatoes mixture then, using a dough hook, mix everything to form a dough. Add the scallion and continue to knead for about 15 minutes until the dough is smooth and elastic. Add a little oil to another bowl and add in the dough. Turn over a few times to very lightly coat all sides of the dough.

Cover the dough with plastic wrap and allow to rest till double in bulk, about 1 hour. After the dough has risen, pour out onto a clean flat surface. Punch down the dough to release some of the air. Devide the dough into 8 pieces and shape each into a round form. Place the rounds onto a parchment lined cookie sheet. Cover with plastic warp and allow to rise for another 40-50 minutes. Brush the rolls with the remaining eggwash and bake into a preheated 350F oven for 22-25 minutes. Remove and cool on a wire rack before served.

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