Cheese Roll ala Mary Grace
Serves 2
Directions
- 1Wash, peel, cut potatoes thin and steam until soft.
- 2Smash potatoes while hot, then let cool.
- 3Combine all dry ingredients and stir, then add milk and egg mix and knead.
- 4Incorporate mashed potatoes and butter into the dough once the gluten has developed.
- 5Let the dough rise for one hour at room temperature, then refrigerate overnight.
- 6Weigh dough into 60g portions.
- 7Fill each portion with cheese and seal the edges.
- 8Proof for 30 minutes.
- 9Preheat oven to 150°C and bake for 12 minutes.
- 10Cool the rolls before applying butter on top.
- 11Mix powdered milk and sugar for the topping and sprinkle over the buttered rolls.
Ingredients
- 150 g potato, steamed and smashed
- 200 g bread flour
- 162 g all-purpose flour
- 170 g milk
- 6 g instant dry yeast
- 30 g sugar
- 5 g salt
- 50 g butter
- 1 whole egg
- cheddar cheese
- unsalted butter, for topping
- 4 tbsp powdered milk, for topping
- 2 tbsp sugar, for topping
Tips
- Smash potatoes while hot because it's easier to crush.
- Since this is 80% hydration dough, it should always be cold when you handle it.
- Use whatever cheese you want for the filling.
- The creator notes they are not a professional chef, just someone who enjoys learning on their own.
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