Newfoundland Savory Black Pepper Potato Milk Rolls

We are back in Toronto and I’ve just gotten a couple of feeds in and the starter is looking good.  However, I needed to get these rolls done for our family dinner at my sister’s quickly.  So using IDY I made these rolls.  Since my partner is from Newfoundland and they have Newfoundland savory as their local herb that is widely used in stuffing I decided to give him a taste of home by using Newfoundland savory in my mashed potatoes that I’ve added along with black pepper to these milk rolls.

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For 13 x 9” pan 24 rolls 

egg wash: 1 yolk, 1 tbsp milk and a pinch of salt, beaten…

Cook Tangzhong mixing flour and milk constantly until it becomes a thick roux.  Let cool before adding to final dough.  Or add to cold milk and egg to cool it down.

Blend room temperature butter and flour together and set aside to incorporate after the dough is well developed.

Whisk together dry ingredients flour salt and yeast. 

To mix by hand, add the salt and yeast to the wet ingredients (milk, tangzhong and egg) to dissolve.  Next add the flour and mix with a silicone spatula until no dry flour remains.  Rest 10-20 mins.  Next perform French folds until the dough is well developed.  Smear the blended butter/flour onto the dough and then fold to incorporate and then perform further French folds until well developed.  Gradually add the mashed potato and knead to incorporate it well into the dough.  Form into a tight ball and place in a bowl covered with plastic or a damp cloth and place in a warm place until doubled (about 1hr 30 mins).  Alternatively, you could mix the mashed potato and butter and then add the mixture to the developed dough until well incorporated.

Butter a large baking pan.  Punch the dough down and then divide into 12 equal portions.  Form each into tight boules.  Place in the buttered baking pan seem side down.  Cover them and allow them to fully proof about 1 hour to 1 hour and 20-30 mins, they should pass the poke test.

After about 30 mins of proofing time, whisk your remaining egg and milk and then brush the small boules.

About 30 mins prior to end of final proof preheat the oven to 350°F. 

Immediately prior to baking brush the dough again with the egg and milk mixture.

Bake the rolls uncovered for 30-35 minutes or until the internal temperature is at least 190F. Cover if your rolls get brown early in the baking process.

Remove the bread from the oven but not the pans, brush the tops with butter while hot, and then let cool for 10 minutes before pulling the bread from the pans. You may need to slide a butter knife down the sides of the pan to loosen the bread, but I have found parchment paper to be unnecessary.  Sprinkle with fleur de sel if you wish after brushing with butter. 

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Merry Christmas TFL Bakers!