Potato rolls from My Irish Table: Recipes from the Homeland and Restaurant Eve by Cathal Armstrong and David Hagedorn

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • LomaxHartCreative on September 07, 2021

    I concur with twoyoks, the recipe does seem to be missing a step or two, and I also had to add about an extra 1/2 cup of flour. Even after my rise the dough was VERY sticky! I needed a heavy flour dusted board to mold the shapes. That being said, they are delicious and I would make them again. You're basically making a potato slurry and then adding that to your dough, once boiled down there was no longer 1 cup of water left, so I added in a bit more. 

  • twoyolks on April 17, 2017

    These are good, substantial, sturdy rolls. They'd best be served as a sandwich rolls (and not as dinner rolls). The directions for this recipe are rather confusing. I believe the correct instructions are to boil the potato, save the cooking water, then add 1 cup of the reserved water to the pureed potatoes. Then add the pureed potatoes to the flour and salt and continue mixing. I needed to add more flour so that it wasn't quite so sticky.

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