Irish Cheddar Potato Rolls

Method

1. 1. Cook the potatoes in salted water and drain, reserving 2 tablespoons of the cooking liquid. You can also use leftover mash here.
2. 2. Mash the potatoes very well or use a potato ricer, then cover and keep warm.
3. 3. Sift the flour into a large mixing bowl with 1 teaspoon salt and rub in the butter. Make a well in the centre and add the sugar, yeast and the mashed potatoes, mixing well.
4. 4. 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 and 150ml water to the mixing bowl. 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.
5. 5. Shape into a ball and then roll the dough into a long sausage shape and cut into 10-12 pieces. Roll the pieces into dough balls and place in a buttered and floured casserole pot. Cover and leave in a warm place for about an hour, until the dough balls have doubled in size.
6. 6. Once risen, brush with a little milk, sprinkle with cheese and bake at 220°C/425°F/Gas mark 7 for 15–20 minutes.

• Desserts & Baking
• Traditional Irish
• yeast
• bread
• irish
• Theodora Fitzgibbon
• homemade bread

Ingredients

• US
• METRIC

You'll Need