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Potato Yeast Rolls
Little Irish Baking Book
By Ruth Isabel Ross, 1995, St. Martin’s Press
 
“Theodora FitzGibbon, Ireland’s classic cookery writer, was
enthusiastic
about these rolls. They are well worth the careful
preparation they need
and
will also freeze well.”
125 g/4 oz/3/4 cup potatoes
1 teaspoon/1 1/4 US teaspoons salt
25 g/1 oz/2 US tablespoons fresh yeast
or
15 g/1/2 oz/1 US tablespoon dried yeast
50 g/2 oz/2 US tablespoons sugar
450 g/1 lb/4 cups warm white (all-purpose) flour
50 g/2 oz/1/2 stick butter
140 ml/1/4 pint/2/3 cup warm milk
[105 - 115 degrees F]
140 ml/1/4 pint/2/3 cup water
1 egg, beaten
Milk for glazing
Cook the potatoes in salted water and drain, reserving 2
tablespoons/2 1/2 tablespoons US of the cooking liquid. Mash the potatoes
very well. Cover and keep warm.
Cream the yeast in a bowl with the reserved tepid potato liquid and half the
sugar. It must be frothing up when mixed well.
Sift the flour into a large warmed mixing bowl and rub in the butter. Make
a
well in the centre and add the rest of the sugar and the mashed potatoes.
Mix well.
Add the warm milk and the water to the yeast liquid. Mix and add to the
mixing bowl, then beat in the beaten egg.
Knead for at least 10 minutes. Leave in a warm place, covered with a clean
tea towel/dish cloth for 1 hour, by which time it should have doubled in
size.
Turn onto a flat surface and shape into rolls. Put these on a greased baking
sheet. They will rise after 20 minutes in a warm place, covered with a clean
tea towel/dish cloth.
Brush with milk and bake at 200 degrees C/400 degrees F/gas 6 for 15-20 minutes. Arrange
on a wire rack to cool.
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