Brazilian recipe
Potato bread rolls
This classic Brazilian-style potato bread is prized for its pillowy soft dough and indulgent, gooey cheese centre.
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Ingredients
2 packets (14g) of dried active yeast
120ml milk
100g margarine
3 potatoes, boiled and mashed
2 large eggs
Salt to taste
Plain flour as needed to form a manageable dough
Prato cheese, cut into cubes for the filling
120ml milk
100g margarine
3 potatoes, boiled and mashed
2 large eggs
Salt to taste
Plain flour as needed to form a manageable dough
Prato cheese, cut into cubes for the filling
Where to find ingredients
Find potatoes and flour in the produce and baking aisles of any local supermarket. For the Prato cheese, look for it in the deli section of specialist ethnic food shops or larger supermarkets; mature Cheddar or Gouda can be used as a substitute if unavailable.
Preparation method
- Combine all of the ingredients in a large mixing bowl.
- Knead the mixture thoroughly until the dough is smooth, soft, and consistent.
- Cover the bowl with a clean tea towel and leave to prove until the dough has doubled in size.
- Divide the dough into small, equal portions and shape them into rolls.
- Place a piece of cheese into the centre of each portion and seal the edges tightly to prevent leakage.
- Arrange the rolls on a baking tray and allow them to rest and rise once more.
- Brush the tops of the rolls with a lightly beaten egg yolk.
- Bake in a preheated oven until the crusts are golden brown.
Observations
A simple, rustic home-baked treat that is perfect for a satisfying snack or afternoon tea. The secret to achieving that signature fluffy texture lies in balancing the potato mash with the flour and allowing the dough sufficient time to rise in a warm spot.
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