Brazilian recipe
Soft Potato Rolls (Pão de batata)
These soft potato rolls are a beloved Brazilian classic, prized for their pillowy crumb and gooey cheese center.
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Ingredients
2 packets of active dry yeast
1/2 cup lukewarm milk
100 g margarine
3 potatoes, boiled and mashed
2 large eggs
Salt to taste
All-purpose flour, as needed for consistency
Queijo tipo prato (or mild Havarti) for filling
1/2 cup lukewarm milk
100 g margarine
3 potatoes, boiled and mashed
2 large eggs
Salt to taste
All-purpose flour, as needed for consistency
Queijo tipo prato (or mild Havarti) for filling
Where to find ingredients
You can find these staples at local grocery stores like Loblaws, Sobeys, or Metro. For the queijo tipo prato, look for a mild, semi-soft cow's milk cheese in the deli or specialty cheese section; Havarti or mild Edam are suitable local substitutes.
Preparation method
- Combine all the ingredients in a large mixing bowl.
- Knead the dough thoroughly until it is smooth, soft, and elastic.
- Cover the bowl and let the dough rise in a warm place until doubled in size.
- Divide the dough into small, uniform portions and shape them into rolls.
- Place a piece of cheese in the center of each portion and seal tightly.
- Arrange the rolls on a baking sheet and allow them to proof until puffy.
- Brush the tops of the rolls with a beaten egg yolk.
- Bake in a preheated oven until they turn golden brown.
Observations
This straightforward recipe is a staple for a satisfying snack or a comforting afternoon tea. The secret to achieving that signature cloud-like texture lies in working the dough until perfectly elastic and ensuring the proper rise time.
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