Get one of our very sturdy finger roll tins, known as a USA Pans New England Hot Dog Bun Pan, and make these great bread rolls extra-soft and light with just a smidgeon of cooked potato, cream, milk and butter.
Makes ten large finger rolls
Have the cooked mashed potato ready and leave to one side. Put the water in a mixing bowl and whisk in the yeast until dissolved. Then beat in the egg, cream, cold milk and mashed potato
Measure the flours, salt and sugar into a large mixing bowl (or the bowl of your IGF Fornitalia spiral mixer).
Add the liquid mix, then knead until very smooth and elastic. In the spiral mixer this will take about 10-12 minutes on speed 2. Then add the butter and mix a further 3-4 minutes or until it’s evenly mixed through an smooth and elastic once more.
Place the dough in a bowl, cover (a dough box is ideal) and leave in a warm place at about 28c for about an hour.
Pat each dough ball slightly flat using a little extra flour then roll up into a scroll. Place each scroll seam-side down in the tray. Then cover and leave to rise at about 30c, somewhere warm, until more than doubled in volume.
Heat the oven to 180C fan. Brush the top of the rolls with beaten egg and bake for about 30-35 minutes until a deep golden brown colour on top and the bread just starting to pull away from the sides of the tin. Remove from the oven and leave to cool in the tray. These freeze very well.