Potato And Scallion Bread Rolls

• 3 new potatoes smalls, peeled and quartered
• 1/4 cup sour cream
• 1/4 cup milk
• 3 tablespoons butter
• 200 grams strong white bread flour
• 80 grams whole wheat flour
• 1 teaspoon instant yeast
• 1/4 teaspoon salt heaped
• 1 1/2 tablespoons sugar
• 1 tablespoon eggwash
• 1/2 dough
• 2 scallion plus extra for sprinkle, finely chopped

1. Boil the potatoes in a saucepan until soft. Drain, then add the sour cream, milk and butter and mash until smooth.
2. In a mixing bowl, stir the flours,yeast, sugar and salt together. Add half of the eggwash, potatoes mixture then, using a dough hook, mix everything to form a dough. Add the scallion and continue to knead for about 15 minutes until the dough is smooth and elastic. Add a little oil to another bowl and add in the dough. Turn over a few times to very lightly coat all sides of the dough.
3. Cover the dough with plastic wrap and allow to rest till double in bulk, about 1 hour. After the dough has risen, pour out onto a clean flat surface. Punch down the dough to release some of the air. Devide the dough into 8 pieces and shape each into a round form. Place the rounds onto a parchment lined cookie sheet. Cover with plastic warp and allow to rise for another 40-50 minutes. Brush the rolls with the remaining eggwash and bake into a preheated 350F oven for 22-25 minutes. Remove and cool on a wire rack before served.

potatoes, sour cream, milk, butter, white bread, whole wheat flour, yeast, salt, sugar, eggwash, dough, scallion

Taken from www.yummly.com/recipe/Potato-and-Scallion-Bread-Rolls-1672065 (may not work)