Pammy's Kitchen

For the dough:

•   250g (1 cup) mashed potatoes (warm, smooth, no lumps)
•   500g (4 cups) all-purpose flour (you might need to add up to 4 tbs of extra flour depending on flour brand)
•   10g (1 tbs) instant yeast
•   50g (¼ cup) granulated sugar + 1 tsp for the yeast mixture
•   7g (1 ¼ tsp) salt
•   120ml (½ cup) warm milk
•   50g (¼ cup) unsalted butter, softened
•   1 large egg
•   1 egg yolk 

For the filling:

•   200g Brazilian catupiry or you can use cream cheese or just cheese! I used mozzarella 

For brushing:

•   1 egg yolk + 1 tbs milk (for egg wash)

Instructions:

1. Prepare the mashed potatoes:

• Boil and mash the potatoes until smooth.
Let them cool until just warm.

2. Activate the yeast:

• In a bowl, mix the warm milk with yeast and the tsp of sugar. Let it sit for 5-10 minutes until foamy.

3. In a large bowl (or stand mixer with a dough hook), combine flour, sugar, and salt.

Add the mashed potatoes, butter, egg, egg yolk, and yeast mixture.

Knead for 8-10 minutes until the dough is soft, smooth, and slightly sticky. If too dry, add 1 tosp of milk at a time.

4. Place the dough in a greased bowl, cover, and let it rise for 60-90 minutes or until doubled in size.

5. Divide dough into 12-14 portions.

Flatten each piece, place 1 tbs of filling in the center, and pinch the dough closed to seal. Shape into smooth balls.

6. Arrange the rolls on a lined baking sheet, spaced slightly apart. Cover and let rise for 30-45 minutes, until puffy.

7. Preheat the oven to 180°C (350°F). Brush rolls with the egg wash.

Bake for 20-25 minutes, until golden brown.

8. I like to brush them with melted butter for a glossy finish! Let them cool slightly before serving warm!