I am hoping to bring the Luck of the Irish to you all a tad today. Not only am I sharing a great moist dense flavor roll recipe, great to pair with you Irish stews tomorrow (St. Patrick's Day). One of you lucky little readers is going to snag their own iPad Air!
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Cheddar and Potato Oatmeal Rolls
1 cup mashed potatoes
1 cup shredded cheddar cheese
1 cup old fashioned oats
1 cup buttermilk
1 tbs salt
1/2 cup butter,melted
1/4 cup sugar
1/2 cup warm water
4 1/2 tsp active dry yeast ( I like Red Star)
4 1/2-6 cups bread flour
1 egg +1 tbs water (egg washer)
In a small bowl combine, warm water, sugar and yeast. All to sit until foamy. Usually about 5 minutes.
In a mixing bowl combine potatoes, cheese, oats, buttermilk, salt, butter, and yeast mixture.
Mix in a 1/2 cup of flour at a time until a dough starts to form. Once the dough has come together into a ball (and is just barely stick).
Start to knead on a well floured surface for about 6-8 minutes. Or until the dough is nice and elastic.
Turn dough out into a buttered bowl, cover with a dish towel, and set some place warm to rise. (Yeast loves warmth).
Allow dough to double in size, this can vary from time to time. Typically mines takes an hour.
Once dough has risen, punch down and shape into 12 equal dinner rolls and place into greased baking dishes. I used two cake pans, pie plates also work great.
Set rolls aside and allow to rise a second time, until they have doubled in size.
Once doubled, using pastry brush, brush each roll with the egg wash.
Preheat oven to 350 and bake for about 30 minutes or until golden and baked through.
Best served with a hearty soup or stew.
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