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Fluffy Whole Wheat U.S. Potato Roll

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Potato Type: Russet
Prep Method: Baked


Main DishSnack

Prep Time

45 Mins

Cook Time

15 Mins


Serves 6


  • 200g all-purpose flour
  • 100g whole wheat flour
  • 30g U.S. dehydrated potato flakes
  • 50g butter, softened at room temperature
  • 10g yeast
  • 40g sugar
  • 1 egg
  • 250ml milk, room temperature
  • ½ teaspoon salt


  1. Add yeast, sugar and U.S. dehydrated potato flakes to milk and let it set for 5 minutes.
  2. In a large mixing bowl, combine flour, whole wheat flour and salt.
  3. Add the yeast, sugar, and U.S. potato flakes mixture and egg to the same bowl.
  4. Stir with a spatula until a dough forms, about 3 minutes.
  5. Let the dough rest for 10 minutes.
  6. Add the softened butter and knead the dough for 10 minutes until it becomes soft and smooth.
  7. Dust the work surface with flour, scrape the dough onto the work surface. Dust the top of the dough and shape into a log.
  8. Cut the dough evenly into 12 small pieces of dough.
  9. Roll the small pieces of dough and shape into a round shape.
  10. Lightly oil a baking tin with oil spray and place the balls, smooth side up, on the tin. Line them up 3 x 4.
  11. Leave to rise for 30 minutes and then brush the surface of the dough with a little egg wash.
  12. Place the baking tin in the preheated oven and bake at 180 °C for 15 minutes.
  13. Serve hot!


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