Potato and onion rolls

January has been a weird month already, hasn’t it? Well, take your mind off everything by making a batch of these potato and onion rolls!

If you’re looking for light and fluffy rolls that can be used as dinner rolls or burger buns, these super versatile rolls are the perfect addition for all of your bread and/or roll needs.

You haven’t had potato in bread, you’re missing out. It sounds like a weird ingredient that may make the bread heavy and stodgy but its actually the opposite… It’s light and fluffy and doesn’t add too much of the starchy potato flavour, thats where you can get creative with the flavours you add. The perfect flavours you can add are onion, garlic or even mint (the choices are endless).

You may have noticed these are completely vegan as well, which is another added bonus!

The bread is super soft and ultimately pillowy, this is due to the addition of the potato into the dough – I know it sounds weird but it also adds moisture, so you don’t need to add so much water to start with.

Anyway, let’s get started, shall we?

 

Ingredients:

500g Strong bread flour.

5g Salt.

15g Fresh yeast.

30g Vegan spread or White shortening.

210ml Water.

250g Potatoes (peeled, boiled and fully cooled down).

150g Red Onion, roughly chopped.

 

Method:

Before you get into making this loaf, you’re best to do some prep work. I like to start by weighing up all of my ingredients, preparing the loaf pan with a slip of greaseproof paper and get any equipment you may need, such as a stand mixer and a spatula. Don’t forget to peel and boil your potatoes and allow them to cool down almost fully before you use them.

To start on the dough, take your mixing bowl and place in the bread flour and salt, giving them a good mix, just until they are incorporated.

You can then go ahead and add in the fresh yeast, vegan spread/white shortening and water.

Mix on low speed to start with for around 2 minutes, followed by 6 minutes on a high speed. You will notice the dough isn’t as soft as usual, this is normal and will change.

Once the dough has been mixing for around 6 minutes, stop the mixer and place in all of the potatoes and onions and then continue to mix on a low speed for around a minute, followed by 1-2 minutes on a high speed. By this time, you’ll notice the dough is looking a lot better, much lighter and fluffier.

Lightly flour your work surface with a small amount of flour, then place the dough onto it and give it a brief knead. You just want the dough to be smooth and elastic.

You can then transfer the dough into a bowl which has been lightly oiled with a splash of flavourless and colourless oil.

Place the dough into the bowl, cover with clingfilm and leave somewhere warm until the dough has doubled in size (which usually takes around 45-60 minutes, depending on how warm it is wherever you’re leaving the dough to proof).

While the dough is proving, it’s the perfect time to get cleaned down and ready for when the dough is proofed.

Once the dough is well proofed, you can then go ahead and flour your work surface with a small amount of flour, then you can go ahead and add the dough on to it and knock it back. Knocking the dough back is the process of removing the gases that have built up in the dough.

Once the dough has been knocked back, you can bring it back into a ball shape, then take the weight of the dough and divide it by 12 – this will give you the weight for each roll.

Scale the dough to said weight and round the rolls of using your hand and the work surface. Place the rolls onto a lined baking tray leaving a small space around each roll, ensuring they have room to expand as they prove for the second time.

Cover loosely with clingfilm and leave to proof for a further 30-45 minutes.

Now you can see your rolls have risen well, you can preheat your oven to 230˚c/445˚f.

Remove the clingfilm from on-top of the rolls and place into the preheated oven and baked for 12-15 minutes, they should be well coloured.

Once the baking time is done and the bread is baked, remove from the tin/tray and allow to cool fully before you slice it up. If you’re not sure your bread is full baked, turn the loaf upside down and tap the bottom – if it sounds hollow, its baked.

Slice and enjoy, once the loaf has cooled down fully. This is the perfect bread for sandwiches, toast and if you allow it to go stale, bread pudding.

That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.