Potato Cheese Rolls

Steps

1. 1

   Wash, peel, and thinly slice the potato. Steam until soft.

2. 2

   While the potato is hot, mash it thoroughly, then set it aside to cool.

3. 3

   Combine all the dry dough ingredients in a bowl and stir them together.

4. 4

   Add the milk and egg. Mix, then knead by hand until the dough begins to develop gluten.

5. 5

   Add the cooled mashed potato and butter, then knead them into the dough.

6. 6

   Ferment the dough for 1 hour, then refrigerate it overnight. Keep it cold when handling this high-hydration dough.

   Start 1-hour timer
7. 7

   Divide the dough into portions weighing 60 g each.

8. 8

   Fill each portion with cheese and seal the edges securely.

9. 9

   Proof the filled rolls until doubled in size. The source reports about 30 minutes in its room-temperature conditions, noting that proofing time depends on the home's temperature.

   Start 30-minute timer
10. 10

    Preheat the oven to 150°C (300 °F).

11. 11

    Bake the rolls for 12 minutes.

    Start 12-minute timer
12. 12

    Let the rolls cool, then brush the tops with butter, smoothing it over the surface.

13. 13

    Mix the powdered milk and sugar, then sprinkle the mixture over the buttered rolls.