Smash
Potato and Rosemary Bread
Serves 20 rolls
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Ingredients
525g strong white flour
60g Smash Instant Mashed Potato
90g lard
330ml milk
300ml warm water
20g yeast
5g salt, plus rock salt for topping
5g rosemary, chopped
Butter to serve
Allergens
Please check the ingredients declaration on the products you use making this recipe.
Cereals containing gluten
Milk
Sulphites
Method
Step one
Mix the flour and Smash Instant Mashed Potato together in a bowl.
Step two
Add the lard and milk to a pan and gently heat.
Step three
Mix the water and yeast together and leave for a few minutes until the yeast starts to bubble.
Step four
Then add the three mixes together and using a dough hook, knead for 12 minutes.
Step five
Cover the dough lightly with cling film and leave to prove for 30 minutes to 1 hour.
Step six
Knock back and knead the dough for a further 10 minutes, then scale it into 80g balls and shape them into rolls.
Step seven
Leave to prove, so it doubles again in size. Sprinkle with rock salt and rosemary.
Step eight
Pre-heat the oven to 190°C, 375°F gas mark 5.
Step nine
Bake the rolls for 12-15 minutes, so they are golden. Remove from the oven and allow to cool.
Step ten
Serve with butter.