90g cooked peeled potato, mashed
100g warm water, at about 30c
7g fast-action yeast, like our LeSaffre Saf-Gold Instant Osmotolerant Yeast
one 60g egg
40g double cream
100g cold milk
460g very strong white flour, like Marriage's Very Strong 100% Canadian White Bread flour
80g wholemeal spelt flour, like Stoates Organic Spelt Flour
10g fine salt, like our Saltan Super-Fine Pink Rock Salt
25g caster sugar
30g unsalted butter, plus extra for greasing the New England Roll Pan
beaten egg to finish, extra flour for shaping
Get one of our very sturdy finger roll tins, known as a USA Pans, Finger roll, Hot Dog, Bun tin, 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
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.