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Baking 1


  • 450g (1lb) plain flour
  • 110g (4oz) potatoes, freshly boiled and mashed
  • 25g (1oz0 yeast
  • 50g (2oz) sugar
  • 150ml (5fl oz) water
  • 150ml (5fl oz) warm milk
  • 1 tsp salt
  • 50g (2oz) butter
  • 1 medium egg, beaten
  • Milk to glaze

Having tried this recipe for potato bread rolls out a few times I discovered that depending on the flour you use, you may not need all the water. I have also made these in mini loaf tins and served as canape bases for things like home made pate, bruschetta or egg mayonnaise.




Sieve and warm the flour. Put the mashed potatoes through a sieve and keep warm. Mix the yeast with 25g (1 oz) sugar and a little of the warm milk. Rub the salt and butter into the flour. Add the remaining sugar and mashed potatoes. Add a little more milk to the yeast, together with the beaten egg and stir into the flour and potatoes with the water to make a soft dough. Knead thoroughly, cover and leave to rise until double in size.

Turn out on to a well-floured surface. Cut up and shape into rolls. Put on a greased baking sheet and prove for 10-15 minutes. Brush with a little milk and bake in the oven, gas mark 6, 400F (200C) for 15 minutes.

Use floury potatoes. Makes 16


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