Potato Rolls

Ingredients

• 1 lb. bread dough
• 1 lb. mashed potatoes
• ½ oz. fat
• 1 egg
• a little salt

Method

1. 1

   Mix the ingredients into a stiff paste and form into rolls.

2. 2

   Place on a cloth sprinkled thickly with rice flour, allow to rise, not quite full, turn over on the baking-sheet, and then bake in a hot oven.

Nutrition per serving

As published

This recipe was extracted from The victory cookery book (1918) by Peel, C. S. Mrs, page 57. The excerpt below is the record exactly as published.

1 lb. bread dough, 4 lb. dry mashed potato. Method.—Mix well together, place in greased and floured tins, let prove, and bake as usual. Pea Bread Materials.—1 gill of yellow split peas. Method.—Steam the split peas, soaked for 24 hours (this gives 4 lb. of cooked peas), pass through a sieve, and mix as directed for potato bread. Lentils and haricot beans can be used BREAD, CAKES AND SCONES 221 in the same manner, but peas give the best flavoured bread. Potato Buns _ Materials ——3 \b. mashed potato, 4 oz. rice flour, 4 lb. ordinary yeast dough, } oz. sugar, a little spice, 1 oz. liquid fat, fruit or beetroot chips. Method.—Mix the potato with the rice flour and let this rest for 12 hours or more. A natural ferment will change part of the starch into sugar, and the paste will be quite sweet after that time. To the bread dough add the prepared mixture, spice, sugar and the liquid fat or oil, fruit or beetroot chips. Shape into buns, place on greased tins dusted with flour, cover and let fully prove, then bake in a hot oven for 15 to 20 minutes. Potato Rolls Materials—i lb. bread dough, 1 lb. mashed potatoes, } oz. fat, 1 egg, a little salt

Cook this with the app: pantry check, scaling, and the assistant.