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Soft Mustard Mash Rolls

Makes 4 extra large rolls


  • 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


  • 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!