Potato and Mayonnaise Bread Rolls

Name: Potato and Mayonnaise Bread Rolls
Cuisine: American
Ingredients: 1 the parentheses shows baker's percentages; 250 grams Bread flour; 40 grams Mashed potatoes (powdered); 25 grams White sugar; 4 grams Instant dry yeast; 4 grams Salt; 230 grams Low Fat Milk; 40 grams Powdered cheese (Parmesan, or dried type); 40 grams Mayonnaise

cookpad.japan @cookpad_jp

If I am to melt cheese in potatoes, I have to use mayonnaise right? So I tried using mayonnaise. It turned out unexpectedly sweet and springy. I was able to feel the softness of the dough after adding in the mashed potatoes.

Please refer to "Simple sliced bread (With extremely original kneading style )" for details on how to knead and baker's percentages. This dough will become difficult to handle if you knead it too much after adding in the mayonnaise, so add in the mayonnaise once it is mostly kneaded, blend it in overall, and gather it up, and it'll be okay. If you touch the dough too much after rising, then it will stick, so please sprinkle your hands with flour, and shape it up quickly. For 18 x 18 x 9 cm [7.1 x 7.1 x 3.5 in] newspaper square mold (refer to the "story behind this recipe" section.. Recipe by SALASA

cookpad.japan @cookpad_jp

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Ingredients

1the parentheses shows baker's percentages
250 gramsBread flour
40 gramsMashed potatoes (powdered)
25 gramsWhite sugar
4 gramsInstant dry yeast
4 gramsSalt
230 gramsLow Fat Milk
40 gramsPowdered cheese (Parmesan, or dried type)
40 gramsMayonnaise

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Steps

1

Lightly mix the flour and powdered mashed potatoes together. Place the yeast on top of the sugar, and place the salt (next to the cheese) separately. Warm the milk up to skin temperature in the microwave for about 60 seconds at 35-38℃. Let cool in the summer.
2

Pour in the milk, aiming it at the yeast, and mix it up so as to dissolve the yeast. Mix in the salt and cheese last. Refer to the recipe Simple sliced bread,for how to knead.
3

Ferment for the first time for 30~40 minutes→ Divide into 16 equal portions and let sit for 15 minutes→ Shape them→ Ferment for the second time for about 30~40 minutes (using your oven's fermenting function). It is fine once it reaches 2~2.5 times the size. Please let the divided dough rest without rolling it up.
4

Bake it the oven at 180℃ for 25~30 minutes, and it is done. Cover it with aluminum foil halfway through to keep it from burning. I made this with a newspaper mold, so please reduce the baking time when using a regular pan etc.
5

This becomes really springy when you add in mashed potatoes. It's amusing that this turns into a completely different bread when eaten as-is and when toasted.This would probably be delicious with crispy bacon and black pepper.
6

The dough will be hard when you start kneading it, but the mashed potatoes will absorb the water, and it will turn the perfect firmness when you add in the mayonnaise.