We are in awe of how fluffy and gorgeous potato bread bakes up. These potato rolls, sprinkled with mild scallion, are incredibly versatile. Try pairing with a breakfast frittata, or a hearty evening stew.
3 smalls new potatoes, peeled and quartered
1/4 cup sour cream
1/4 cup milk
3 tablespoons ( 40-45 g) butter
200 grams strong white bread flour
80 grams whole wheat flour
1 teaspoon +¼ instant yeast
1/4 teaspoon heaped salt
1 1/2 tablespoons sugar
tablespoon eggwash (1 large egg + a milk ),half for the dough and half for brushing
2 plus extra for sprinkle scallion, finely chopped
Boil the potatoes in a saucepan until soft. Drain, then add the sour cream, milk and butter and mash until smooth.
In a mixing bowl, stir the flours,yeast, sugar and salt together. Add half of the eggwash, potatoes mixture then, using a dough hook, mix everything to form a dough. Add the scallion and continue to knead for about 15 minutes until the dough is smooth and elastic. Add a little oil to another bowl and add in the dough. Turn over a few times to very lightly coat all sides of the dough.
Cover the dough with plastic wrap and allow to rest till double in bulk, about 1 hour. After the dough has risen, pour out onto a clean flat surface. Punch down the dough to release some of the air. Devide the dough into 8 pieces and shape each into a round form. Place the rounds onto a parchment lined cookie sheet. Cover with plastic warp and allow to rise for another 40-50 minutes. Brush the rolls with the remaining eggwash and bake into a preheated 350F oven for 22-25 minutes. Remove and cool on a wire rack before served.