Potato and Scallion Bread Rolls Recipe

Once the potatoes are soft, drain them well. Add the 1/4 cup cream, 1/4 cup milk, and 40 grams butter, then mash everything until smooth. Set aside to cool slightly.

In a large mixing bowl, combine the 200 grams strong bread flour, 80 grams flour, 1 1/4 teaspoon yeast, 1 1/2 tablespoons sugar, and 1/4 teaspoon salt. Add half of the beaten 1 large egg and the cooled potato mixture. Using a dough hook, mix on low speed until a shaggy dough forms.

Lightly oil a clean bowl, then transfer the dough to it, turning it over a few times to coat all sides. Cover the bowl tightly with plastic wrap and let the dough rise in a warm spot for about 1 hour, or until it has doubled in bulk.

Once risen, gently turn the dough out onto a clean, lightly floured surface. Gently punch it down to release the air, then divide it into 8 equal pieces. Shape each piece into a smooth, round roll.