Potato Bread Rolls with Maldon Sea Salt Flakes

Potato Bread Rolls:

375g Désirée or Maris Piper potatoes

525g strong white bread flour

12g Maldon Sea Salt Flakes

90g lard

300ml milk

20g fresh yeast 

To finish:

1 egg beaten and sieved

2 tsp white sesame seeds

Maldon Sea Salt Flakes

Method

1. Peel the potatoes and cut into large chunks. Submerge in a pan of cold, salted water. Bring to the boil and cook until tender.
2. Drain off the liquid, allow to steam in a colander for a few minutes and then pass through a sieve. Allow to cool completely. Scald the milk, remove from the heat and add the lard, to melt.
3. Mix the flour and cool mashed potato well in a bowl and add the salt. Gradually add the warm lard and milk mixture to the mash and flour, along with the yeast. Once incorporated, knead for 10 minutes.
4. Cover the dough lightly with cling film and set aside to prove for 1 hour or until doubled in size.
5. Knock back and knead the dough for 2 minutes. Weigh the dough into pieces weighing 125g pieces and allow to bench rest for 10 minutes.
6. Shape the pieces of dough into neat rounds, pressing down on the top of the dough to control the shape. Loosely cover with oiled cling film and allow to prove on a large black baking sheet.
7. Preheat the oven to 180°C. When proved, brush the dough with the egg glaze and finish with Maldon sea salt and sesame seeds. Bake for 15 minutes, then turn and bake for a further 3 minutes or until they are evenly golden all over and cooked through. Remove from the oven and allow to cool.
8. We suggest using your Potato Bread Rolls to make a BLT, with crispy smoked bacon, slices of beef tomato seasoned with Maldon Sea Salt Flakes and cracked black pepper, gem lettuce leaves and a mustard mayo.