Potato and Mayonnaise Bread Rolls

• 1 the parentheses shows baker's percentages
• 250 grams Bread flour
• 40 grams Mashed potatoes (powdered)
• 25 grams White sugar
• 4 grams Instant dry yeast
• 4 grams Salt
• 230 grams Low Fat Milk
• 40 grams Powdered cheese (Parmesan, or dried type)
• 40 grams Mayonnaise

1. Lightly mix the flour and powdered mashed potatoes together.
2. Place the yeast on top of the sugar, and place the salt (next to the cheese) separately.
3. Warm the milk up to skin temperature in the microwave for about 60 seconds at 35-38C.
4. Let cool in the summer.
5. Pour in the milk, aiming it at the yeast, and mix it up so as to dissolve the yeast.
6. Mix in the salt and cheese last.
7. Refer to the recipe Simple sliced bread,for how to knead.
8. Ferment for the first time for 30~40 minutes Divide into 16 equal portions and let sit for 15 minutes Shape them Ferment for the second time for about 30~40 minutes (using your oven's fermenting function).
9. It is fine once it reaches 2~2.5 times the size.
10. Please let the divided dough rest without rolling it up.
11. Bake it the oven at 180C for 25~30 minutes, and it is done.
12. Cover it with aluminum foil halfway through to keep it from burning.
13. I made this with a newspaper mold, so please reduce the baking time when using a regular pan etc.
14. This becomes really springy when you add in mashed potatoes.
15. It's amusing that this turns into a completely different bread when eaten as-is and when toasted.This would probably be delicious with crispy bacon and black pepper.
16. The dough will be hard when you start kneading it, but the mashed potatoes will absorb the water, and it will turn the perfect firmness when you add in the mayonnaise.

percentages, bread flour, potatoes, white sugar, yeast, salt, low fat milk, powdered cheese, mayonnaise

Taken from cookpad.com/us/recipes/167969-potato-and-mayonnaise-bread-rolls (may not work)