1
Activate the yeast
5 minDissolve the yeast and sugar in the lukewarm milk and let it foam.
Bread
Coming from Korea's modern bakery culture, these rolls get an exceptionally soft texture from mashed potato folded into the dough, a delicious way to use up leftover boiled potatoes. A garlic cream spread over the hot rolls straight from the oven creates a sweet-savoury contrast. They're best served warm alongside afternoon tea.
Step by Step
How to make it?
2
Knead the dough
10 minKnead the flour, mashed boiled potato, salt, egg and melted butter with the foamy yeast mixture until you have a smooth dough.
3
Let the dough rise
60 minCover the dough in a greased bowl and let it rise in a warm spot for 60 minutes, until doubled in size.
4
Shape and bake
20 minDivide the dough into small round rolls and arrange them on a lined tray, then bake in an oven preheated to 190°C for 20 minutes, until golden on top.
5
Make and spread the garlic cream
8 minMix the crushed garlic with the cream and spread it over the warm rolls, then sprinkle with parsley and serve.
Reminder
Choose a warm, draft-free spot for the dough to rise; in a cold spot the yeast won't work properly. Allergens: contains wheat (gluten, flour), milk and dairy (milk, butter, cream) and egg.
Nutritional Values · 1 serving
Values are estimates254 kcalCalories
7 gProtein
34 gCarbohydrate
10 gFat
2 gFiber
5 gSugar
310 mgSodium
5 gSaturated Fat
Protein %11
Carbohydrate %54
Fat %35
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