potato rolls

These little rolls are kept moist by the addition of puréed baked potato. They are an ideal accompaniment to soup and are delicious served as breakfast rolls. If you are short of time, you can boil the potatoes but I prefer the flavour that baked potatoes give the rolls. If you do boil them, make sure that they are well drained before you mash them otherwise the dough mixture will be too wet.

• 4 small potatoes (about 300 g/10½ oz. combined weight), baked and cooled
• 150 g/1 stick plus 2 tablespoons butter, softened
• 20 g/1½ tablespoons caster/granulated sugar
• 2 eggs, beaten
• 170 g gluten-free self-raising flour plus 1 teaspoon baking powder OR 1⅓ cups gluten-free all-purpose baking flour plus 2¼ teaspoons baking powder and ¾ teaspoon xanthan gum
• ½ teaspoon fine sea salt

a 12-hole muffin tin/pan, greased with butter

an ice cream scoop

Makes 10 rolls

Preheat the oven to 180˚C (350˚F) Gas 4.

Scoop the baked potatoes from their skins, put in a food processor and blitz to a smooth purée. If you do not have a food processor, use a potato masher and mash to remove all the lumps. Set aside to cool.

Whisk together the butter and sugar then beat in the eggs. Sift in the flour and baking powder, add the salt and cooled potato purée and whisk until everything is well incorporated.

Put an ice cream scoop of the potato mixture in 10 of the holes in the muffin tin/pan. Bake in the preheated oven for 20–25 minutes, until golden and crisp.

These rolls are best eaten warm on the day they are made.