Known as 'Pan de Papas' in Latin America, these tender, slightly sweet rolls are a perfect accompaniment to a variety of dishes. The addition of mashed potato in the dough makes for an irresistibly soft texture and this recipe isn't just perfect for rolls; divide the dough into two and either place into bread pans or simply shape into loaves for beautiful, bakery style bread at home!
Ingredients 1 large potato
1 package dry instant yeast (1 1/2 tsp)
4 cups all-purpose flour
2 tablespoons sugar
2 teaspoons salt
3/4 cup warm water
1 cup milk
4 tablespoons butter (this can be left out if desired, but add a pinch more salt for flavor)
1 large egg
Peel and quarter the potato. Boil until just soft and mash well. This can be done either on the stove or in the microwave. To save time, place chopped potato into a microwave safe dish with a bit of water and cover with paper towel. Microwave on high for around 2 minutes and when tender, drain water. Mash as usual and let cool.
In a large bowl mix flour, yeast, salt and sugar.
In a separate bowl whisk the egg until just combined.
To your dry ingredients, add the water, milk, butter (if using), cooled potato and egg.
Mix dough by hand (or using a standing mixer with dough hook attachment) and knead until soft and pliable. If the dough seems too wet, just add a little more flour - this recipe is very forgiving.
After kneading, place the dough in a lightly oiled bowl, turn once to coat and cover loosely with plastic wrap.
In a warm place, let the dough rise until double in size (usually around 40 minutes).
Once risen, punch the dough once to remove any air bubbles and knead lightly for a few seconds on a floured surface.
At this point, the dough can be cut into around 16 pieces and rolled into balls (or, alternatively, halved and baked into loaves). This dough is very versatile, so feel free to get creative with different sizes and shapes.
Fresh from the oven - baguettes are also a great option.
Place rolls roughly 3cm apart onto a greased cookie sheet. With a sharp knife, cut an 'X' into the top of each roll, around 1cm deep.
Preheat oven to 220 °C (425 F) and let rolls rise until almost double in size.
Bake for 5 minutes and then lower oven temperature to 190 °C (375 F) and bake for a further 10-15 minutes. The rolls should be a light golden brown when ready.