°2 cups all-purpose flour
°1/2 cup mashed potatoes
°1/4 cup hot milk
°2 tablespoons melted butter
°1 tablespoon of sugar
°1 teaspoon instant yeast
°salt 1/2 teaspoon
°6-8 slices cooked bacon, crumbled
°1/2 cup grated cheddar cheese
°1/4 cup chopped green onions
°1 beaten egg (for gilding)
In a large bowl, mix the hot milk, melted butter, sugar and yeast. Leave it for 5 minutes until the yeast activates and becomes frothy.
Add the mashed potatoes and salt to the yeast mixture and mix well.
Gradually add the flour, about 1/2 cup at a time, stirring with a wooden spoon. Keep adding flour until the dough comes together and comes together.
Transfer the dough to a floured surface and knead for 5 minutes, until smooth and elastic.
Place the dough in an oiled bowl, cover with a kitchen towel and let rise in a warm place for one hour, or until doubled in size.
Preheat oven 375°F (190°C) and line baking sheet with parchment paper.
Once the dough has risen, tap it to release any air bubbles. Roll it into a rectangle about 1/4 inch thick.
Sprinkle the crumbled bacon, grated cheddar cheese and chopped green onion evenly over the dough.
Starting at one of the longer sides, roll the dough tightly into a log shape.
Using a sharp knife or a piece of dental floss, cut the logs into 1-inch-thick slices.
Place the slices on the prepared baking sheet, leaving a small space between each roll. Cover it with a tea towel and let it rise for another 20 to 30 minutes.
Brush the tops of the rolls with the beaten egg wash.
Baking in preheated oven for 15-20 mn or until rolls are golden brown.
Take the rolls out of the oven and let them cool on a wire rack for a few minutes.
Serve the bacon potato rolls hot and enjoy!
Potato rolls with bacon make a delicious appetizer or side dish.