Name: Donal Skehan’s Irish Cheddar Potato Rolls recipe
Ingredients: 500g (about 2 ½ cups) Strong White Bread Flour, plus extra for dusting: Strong white bread flour is crucial for developing the gluten necessary to create light and airy rolls with a good chew. This type of flour has a higher protein content than all-purpose flour, which results in a stronger gluten structure. Make sure to use bread flour, not just regular all-purpose flour, for the best texture. Having extra flour on hand for dusting your work surface and your hands is essential to prevent the dough from sticking and making it easier to handle.; 7g (about 2 ¼ teaspoons) Dried Yeast (fast-action/instant): Dried yeast is the leavening agent that makes the rolls rise and become fluffy. Fast-action or instant yeast is convenient because it can be added directly to the dry ingredients without needing to be activated in liquid first. Ensure your yeast is fresh – check the expiration date to ensure it’s still active. If you’re using active dry yeast instead, you’ll need to activate it first by dissolving it in lukewarm water with a pinch of sugar for about 5-10 minutes until it becomes frothy, before adding it to the dry ingredients.; 1 teaspoon Salt: Salt is essential in bread making. It not only enhances the flavor of the rolls but also controls the yeast activity and strengthens the gluten structure. Use fine sea salt or kosher salt for even distribution. Don’t skip the salt, as it plays a critical role in the overall taste and texture of the rolls.; 300ml (about 1 ¼ cups) Lukewarm Milk: Lukewarm milk provides the liquid needed to hydrate the flour and activate the yeast. The temperature of the milk is important – it should be lukewarm, around 100-110°F (38-43°C). If it’s too hot, it can kill the yeast; if it’s too cold, it won’t activate the yeast effectively. You can use any type of milk – whole milk will add richness, while semi-skimmed or skimmed milk will work just as well. Non-dairy milk alternatives like almond milk or oat milk can also be used, but dairy milk tends to provide a slightly richer flavor in bread baking.; 50g (about ¼ cup) Butter, melted, plus extra for greasing: Melted butter adds richness, flavor, and tenderness to the rolls. Use unsalted butter so you can control the salt content. Melt the butter gently and let it cool slightly before adding it to the dough mixture, as hot butter can also negatively affect the yeast. You’ll also need extra melted butter for greasing your baking sheet or dish to prevent the rolls from sticking.; 200g (about 1 cup) Cooked Potatoes, mashed until smooth and cooled: Cooked potatoes are the secret ingredient that gives these rolls their unique texture and flavor. Use starchy potatoes like Russet or Yukon Gold, as they mash up smoothly and contribute to a soft, moist crumb. Boil or steam the potatoes until they are tender, then mash them thoroughly until completely smooth with no lumps. Ensure the mashed potatoes are cooled to lukewarm or room temperature before adding them to the dough, as hot potatoes can also inhibit yeast activity. The potatoes add moisture, tenderness, and a subtle earthy flavor to the rolls, making them incredibly soft and fluffy.; 200g (about 2 cups) Irish Cheddar Cheese, grated, plus extra for topping: Irish cheddar cheese is the star flavor in these rolls. It provides a sharp, savory, and slightly tangy flavor that is distinctively Irish. Use a good quality Irish cheddar for the best taste. Grating the cheese ensures it melts evenly into the dough and creates pockets of cheesy goodness throughout the rolls. You’ll need to grate 200g for incorporating into the dough, and it’s also nice to have a little extra grated cheddar for sprinkling on top of the rolls before baking for a cheesy crust. If you can’t find Irish cheddar, a good quality sharp cheddar cheese will work as a substitute, but Irish cheddar truly brings the authentic flavor to these rolls.

Ingredients

Scale

- 500g (about 2 ½ cups) Strong White Bread Flour, plus extra for dusting: Strong white bread flour is crucial for developing the gluten necessary to create light and airy rolls with a good chew. This type of flour has a higher protein content than all-purpose flour, which results in a stronger gluten structure. Make sure to use bread flour, not just regular all-purpose flour, for the best texture. Having extra flour on hand for dusting your work surface and your hands is essential to prevent the dough from sticking and making it easier to handle.

- 7g (about 2 ¼ teaspoons) Dried Yeast (fast-action/instant): Dried yeast is the leavening agent that makes the rolls rise and become fluffy. Fast-action or instant yeast is convenient because it can be added directly to the dry ingredients without needing to be activated in liquid first. Ensure your yeast is fresh – check the expiration date to ensure it’s still active. If you’re using active dry yeast instead, you’ll need to activate it first by dissolving it in lukewarm water with a pinch of sugar for about 5-10 minutes until it becomes frothy, before adding it to the dry ingredients.

- 1 teaspoon Salt: Salt is essential in bread making. It not only enhances the flavor of the rolls but also controls the yeast activity and strengthens the gluten structure. Use fine sea salt or kosher salt for even distribution. Don’t skip the salt, as it plays a critical role in the overall taste and texture of the rolls.

- 300ml (about 1 ¼ cups) Lukewarm Milk: Lukewarm milk provides the liquid needed to hydrate the flour and activate the yeast. The temperature of the milk is important – it should be lukewarm, around 100-110°F (38-43°C). If it’s too hot, it can kill the yeast; if it’s too cold, it won’t activate the yeast effectively. You can use any type of milk – whole milk will add richness, while semi-skimmed or skimmed milk will work just as well. Non-dairy milk alternatives like almond milk or oat milk can also be used, but dairy milk tends to provide a slightly richer flavor in bread baking.

- 50g (about ¼ cup) Butter, melted, plus extra for greasing: Melted butter adds richness, flavor, and tenderness to the rolls. Use unsalted butter so you can control the salt content. Melt the butter gently and let it cool slightly before adding it to the dough mixture, as hot butter can also negatively affect the yeast. You’ll also need extra melted butter for greasing your baking sheet or dish to prevent the rolls from sticking.

- 200g (about 1 cup) Cooked Potatoes, mashed until smooth and cooled: Cooked potatoes are the secret ingredient that gives these rolls their unique texture and flavor. Use starchy potatoes like Russet or Yukon Gold, as they mash up smoothly and contribute to a soft, moist crumb. Boil or steam the potatoes until they are tender, then mash them thoroughly until completely smooth with no lumps. Ensure the mashed potatoes are cooled to lukewarm or room temperature before adding them to the dough, as hot potatoes can also inhibit yeast activity. The potatoes add moisture, tenderness, and a subtle earthy flavor to the rolls, making them incredibly soft and fluffy.

- 200g (about 2 cups) Irish Cheddar Cheese, grated, plus extra for topping: Irish cheddar cheese is the star flavor in these rolls. It provides a sharp, savory, and slightly tangy flavor that is distinctively Irish. Use a good quality Irish cheddar for the best taste. Grating the cheese ensures it melts evenly into the dough and creates pockets of cheesy goodness throughout the rolls. You’ll need to grate 200g for incorporating into the dough, and it’s also nice to have a little extra grated cheddar for sprinkling on top of the rolls before baking for a cheesy crust. If you can’t find Irish cheddar, a good quality sharp cheddar cheese will work as a substitute, but Irish cheddar truly brings the authentic flavor to these rolls.

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Instructions

1. Combine Dry Ingredients: In a large mixing bowl, sift in the strong white bread flour. Sifting helps to aerate the flour and remove any lumps, resulting in a lighter dough. Add the dried yeast and salt to the bowl. Make sure the salt and yeast are not placed directly next to each other, as salt can inhibit yeast activity. Whisk the dry ingredients together to combine them evenly. This ensures the yeast and salt are well distributed throughout the flour.

1. Add Wet Ingredients and Mashed Potato: Make a well in the center of the dry ingredients. Pour in the lukewarm milk and melted butter. Add the cooled, mashed potatoes to the bowl.

1. Mix to Form a Dough: Using a wooden spoon or your hands, mix all the ingredients together until they start to come together and form a shaggy dough. Initially, it might seem a bit dry or sticky, but keep mixing.

1. Knead the Dough: Turn the dough out onto a lightly floured work surface. Knead the dough for 5-7 minutes until it becomes smooth and elastic. Kneading is crucial for developing the gluten in the bread flour, which gives the rolls their structure and chewiness. Use the heel of your hand to push the dough away from you, then fold it back over itself, and repeat. If the dough is too sticky, add a little extra flour, a tablespoon at a time, but try to avoid adding too much as it can make the rolls dry. The dough is ready when it’s smooth, springs back when poked gently, and no longer feels sticky.

1. First Rise (Bulk Fermentation): Place the kneaded dough in a lightly oiled large bowl. Turn the dough to coat it lightly in oil – this prevents it from drying out during rising. Cover the bowl with plastic wrap or a clean kitchen towel. Place the bowl in a warm place and let the dough rise for about 1-1.5 hours, or until it has doubled in size. The rising time will depend on the temperature of your room – a warmer environment will speed up the rising process. This first rise, also known as bulk fermentation, develops flavor and texture in the dough.

1. Punch Down and Add Cheese: Once the dough has doubled in size, gently punch it down to release the air. This process redistributes the yeast and prepares the dough for shaping. Sprinkle the grated Irish cheddar cheese over the dough. Knead the cheese into the dough for another 1-2 minutes until it is evenly distributed throughout.

1. Shape the Rolls: Divide the dough into 12 equal portions. You can use a kitchen scale to ensure they are all roughly the same size for even baking. Shape each portion into a smooth ball by gently pulling the edges of the dough underneath and tucking them in to create a smooth top.

1. Second Rise (Proofing): Grease a baking sheet or a 9×13 inch baking dish with butter. Arrange the shaped dough balls on the prepared baking sheet or in the dish, leaving a little space between them for rising and baking. If using a baking dish, you can place them closer together for pull-apart rolls. Cover the rolls loosely with plastic wrap or a clean kitchen towel. Let them rise in a warm place for another 30-45 minutes, or until they have almost doubled in size and look puffy. This second rise, called proofing, is crucial for creating light and airy rolls.

1. Preheat Oven and Bake: Preheat your oven to 400°F (200°C). Once the rolls have proofed, brush the tops with a little melted butter and sprinkle with extra grated Irish cheddar cheese, if desired.

1. Bake the Rolls: Bake in the preheated oven for 20-25 minutes, or until the rolls are golden brown on top and sound hollow when tapped on the bottom. The baking time may vary slightly depending on your oven and the size of the rolls. Keep an eye on them and check for doneness around 20 minutes.

1. Cool and Serve: Once baked, remove the rolls from the oven and let them cool slightly on the baking sheet or in the dish for a few minutes before transferring them to a wire rack to cool further. Serve warm and enjoy!

Nutrition

Serving Size: one normal portion
Calories: 250-300
Sugar: 2-3g
Sodium: 300-400mg
Fat: 10-15g
Saturated Fat: 6-9g
Carbohydrates: 30-35g
Fiber: 2-3g
Protein: 8-10g
Cholesterol: 30-40mg