Tangzhong Potato Rolls with Potato Filling

Back when I was still in school, Easter was my favourite holiday because during the Lent every bakery would start baking my favourite Potato Rolls! I was so obsessed with them, that every year I would be counting the days until the Lent so that I can taste them again. And then I would eat Potato Roll every morning for the next 50 days.

Growing up I started feeling heartburn if I ate phyllo pastries in the morning so I decided to try my favourite Potato Rolls using a Tangzhong Potato Dough.

Big Mistake. I could not stop eating. And the worse part is that I liked them more the next day so now, I always bake double to also have them the next day. Welp. I guess the scale will only go up from now on!

The ingredients I use for the recipe are:

For the Tangzhong:

200gr Water

40gr Flour

Heat and keep whisking until a thick paste is formed

Dry Ingredients:

600gr AP Flour

60gr sugar

1 tsp Curry

15gr Salt

8gr Yeast

Wet Ingredients:

200gr milk (or water if you are on Lent)

200gr potato

Tangzhong

After some kneading:

50gr Room Temperature Butter

Filling:

Mix 3 Boiled Mashed Potatoes and Salt, Dill and Oregano to taste

Mix the dry ingredients and then add the wet ingredients. Knead for 1 minute and then add the room temp butter. Only knead for 5 minutes.

The dough will be stringy and not easy to handle. You can leave the boiled potato in the fridge for a day and let it come to room temp before use. This way the dough will be easier to handle.

Let the dough proof until double (1-2h)

Punch the dough and divide in 2 pieces. Roll each piece into a rectangle and add filling on the edges of the long side.

Roll each side of the long edges until the middle of the dough, to cover the filling.

Cut crosswise transfer to baking pan lined with parchment paper and let proof for 40 minutes.

Then apply egg wash:

1 egg yolk

15gr water

Top with Oregano and bake until golden (~25 minutes)

Let cool and enjoy!