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Donal Skehan
Honey Butter Potato Rolls | DonalSkehan.com
  • recipes

Honey Butter Potato Rolls

December 02

These potato dinner rolls are the perfect side to accompany your festive feasts this season!

  • time 25 mins
  • serves Serves 8
  • video
Method
  1. Cook the potatoes in salted water and drain. You can also use leftover mash here. Mash the potatoes very well or use a potato ricer, then cover and keep warm.
  2. Sift the flour into a large mixing bowl with 1 teaspoon salt and rub in half the butter. Make a well in the centre and add the sugar, yeast and the mashed potatoes, mixing well.
  3. Warm the milk in a small saucepan over medium heat until it’s just warm- you should still be able to stick your finger into it without it scalding. Add the warm milk to the mixing bowl along with the sour cream. Combine the wet and dry ingredients to bring together a rough dough and then tip onto a clean work surface. Knead very well until it springs back when pressed and it’s smooth.
  4. Shape into a ball and then divide into 8 pieces. Roll the pieces into dough balls and place in a buttered 20cm x 30cm roasting tray. Cover and leave in a warm place for about an hour, until the dough balls have doubled in size.
  5. Once risen, brush with a little milk, top with the remaining butter, cubed and bake at 220°C/425°F/Gas mark 7 for 15–20 minutes.
  6. When they’re baking, stir together the butter, honey and salt in a small saucepan over a medium heat, bring to the boil and stir to combine. Brush over the baked rolls to serve.

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Ingredients

For the rolls:

3 ½ oz potatoes

½ oz fast action dried yeast

¼ cup sugar

3 ¼ cups white flour

1 tsp salt

1 stick butter

1 cup milk

½ cup sour cream

Milk for glazing

Handful of chives

Salt & pepper to season

For the glaze:

½ stick Butter

3 tbsp Honey

Sea salt

For the rolls: 

100g potatoes

15 g fast action dried yeast

50g sugar

500g white flour 

1 tsp salt

100g butter

200ml milk

100ml sour cream 

Milk for glazing

Handful of chives

Salt & pepper to season

For the glaze: 

50g Butter

50ml Honey 

Sea salt

4.8
(13)
photo
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