14 Nov 2008


The minute I saw this recipe in the magazine 'Taste of Home' I had to make it! It wasn't the first time I read that adding potatoes to breaddough makes the bread more tasteful. But this time it was combined with herbs too. We'd just planned to eat an uncomplicated kind of cassoulet and that was the perfect moment to try out these buns. A few minor adjustments and...........tadaaah!
Potato breadrolls
  • 3 cups flour

  • 1/2 cup mashed potato flakes

  • 1/4 ounce instant yeast

  • 1 teaspoon honey

  • 1/2 tablespoon minced chives

  • 1 teaspoon salt

  • 1 teaspoon minced fresh parsley

  • 1 cup milk

  • 1/4 cup sour cream

  • 1 egg

  • 6 tablespoons grated cheese
Mix half of the flour, potato flakes, yeast, honey, chives, salt and parsley. In the meanwhile heat the milk and sour cream to lukewarm and add it to the dry ingredients. Knead the ingredients 4 minutes with the Kitchenaid.

Add the egg and the other half of the flour and knead for another 7 minutes. Add more flour if the dough is very sticky. Place the dough in an oiled dough and cover it. Let it rise until doubled in about 1 hour.

Divide it in 12 pieces and shape each to a roll. Cover each roll with cheese. Place them next to each other in a greased baking pan, cover it and let them rise again till almost doubled in size. Put the baking pan in the middle of the oven, 375 dgrs. F. (190 dgrs. C.) for 30-35 minutes. Remove the rolls out of the baking pan and put them on a wire rack.

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