Makes 4 extra large rolls

Ingredients

• 150g mashed potato with 1tsp of mustard powder mixed in
• 500g strong white bread flour
• 3tsp fine salt
• 7g dried yeast
• 225ml luke warm water
• 4tsp olive oil

Method

• Mix the flour, salt, yeast and mashed potato in a bowl.
• Form a well in the centre, add the water and oil then bring together into a dough.
• On a floured worktop knead the dough for 10 mins.
• Put it in a lightly oiled bowl and prove until doubled in size (about 70mins).
• Turn the dough out, knock it back and divide into 4.
• Roll each piece into a long roll shape.
• Cover with a damp cloth and prove until doubled again (about 50 mins).
• Pre-heat oven to 230c. (temp quoted is for a fan assisted oven).
• Lightly dust the rolls with flour and bake for 20mins or until golden.

Leave to cool and enjoy!