Honey Butter Potato Rolls

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.
   

• Recipes
• Autumn
• Winter
• Sides

Ingredients

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