Irish Potato Rolls
Prep Time: 10 Mins
Cook Time: 20 Mins
Rising Time: 60 Mins
Total Time: 90 Mins
Serves: 10-12 rolls
There is nothing better than fresh dinner rolls and these Irish Potato Rolls are a great way to use up potatoes that need cooking or leftover mash. They are fluffy, super easy to make, and a wonderful accompaniment to just about any dish!
Ingredients
½ cup mashed potato (100g all-purpose potatoes)
3 ½ (490g) cups white all-purpose flour
1 teaspoon salt
50g butter
15g instant dried yeast
2 tablespoons sugar
2/3 cup milk, warmed
Directions
If you do not have leftover mash, cook the peeled and diced potatoes in salted water, and once cooked mash them. I prefer to use leftover mash without butter or milk added as you have more control over consistent results with this recipe; if not you might want to reduce the milk and butter.
In a large mixing bowl combine the flour and salt and rub in the butter. Make a well in the center and add the sugar, yeast, and mashed potatoes, mixing well. Make a well again and add the warm milk and 2/3 cup of water to the center. Slowly mix, adding flour to the well to combine. If the dough is too sticky add some flour, if it is too dry add a splash of water. Knead the dough very well until it springs back when pressed.
Shape the dough into a ball, roll the dough into a long sausage, and cut into 10-12 equal pieces. Roll the pieces into dough balls and place them in a buttered and floured casserole pot. Cover and leave in a warm place for about an hour, until the dough has doubled in size.
Once risen, brush with a little milk and bake at 425°F (220°C) for 18-23 minutes. You can check with an instant read thermometer that the dough has reached 190°F (88°C) in the center and it will be cooked.
-
Leftovers keep on the counter for 1 day, but to keep them super fresh for longer freeze them for 2-3 months.
-
Per 1 serving (12 total):
Calories: 185
Carbohydrates: 32g
Protein: 5g
Fat: 4g
Saturated Fat: 2g
Fiber: 1g
Sugar: 3g
