Leia em PORTUGUÊS
It's been forever since I first wanted to try my hand at potato bread. But today was the day! I filled them with ham and a homemade cheese cream. These rolls are fluffy and light. They're delicious!
1 medium potato (200g weighed raw) cooked until tender with the peel
1/2 cup milk
1 tsp salt
2 tbsp sugar
2 tbsp butter at room temperature
2 tsp instant dry yeast
400g all purpose flour (approximately)
Peel and mash the warm potato, add milk, egg. salt, sugar, butter, yeast, and half of the flour. Beat on low speed using a stand mixer or beat vigorously by hand using a wooden spoon. Add the remaining flour gradually, kneading well until you get a soft elastic ball of dough.
Put the dough in a lightly oiled bowl and turn it around so that the whole dough is coated in oil. Cover with plastic wrap a let rise until doubled in volume.
1/2 cup milk
2 tbsp corn starch
100g cheese (your choice)
salt if necessary (remember, cheese is already salty)
slices of ham cut into 1 inch strips (approximately 150g)
Back to the dough:
Punch the dough down and transfer to a floured surface. Lightly roll the dough and form a log.
Take portions of dough on your hand and place one small ham strip that had been rolled with a dollop of the cheese cream.
Seal the dough and shape it into a ball.
Arrange in a lightly oiled baking pan.
Let rise for about 30 minutes.
Bake at 200°C preheated oven until golden brown (around 20 minutes).