Potato bread

Potato bread

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  • Makes approximately 40 rolls
  • Easy
  • 90 minutes
  • 30 minutes

“Serve this with the mussel chowder, or with anything you like!”


  • 500 g potatoes
  • 1 kg cake flour
  • 1 t salt
  • 2 T sugar
  • 10 g sachet instant yeast
  • 1 cup sunflower oil
  • 3 free-range eggs
  • 1 cup milk
  • 1 cup water
  • poppy or sesame seeds, for sprinkling (optional)

Cooking Instructions

1. Boil the potatoes in boiling, salted water, then drain. Mash and allow to cool.

2. Sift the flour, salt, sugar and yeast into a large bowl. Add the oil and rub it in with your fingertips until the mixture resembles crumbs.

3. Beat the eggs and add to the flour mixture. Add the cooled mashed potatoes to the mixture, then slowly add the milk and water to form a soft but not sticky dough.

4. Set aside and allow to rise for 30 minutes to 1 hour. Knock down the dough and shape into balls about the size of a tennis ball.

5. Place the dough balls in muffin pans and allow to rise for a further 20 minutes. Brush with beaten egg and sprinkle with poppy or sesame seeds or flour (optional). Bake at 180°C for 30 minutes until risen and cooked through.

Photograph: Jan Ras
Production: Abigail Donnelly
Recipes: Sadiqah Assur-Ismail
Food assistant: Emma Nkunzana

Find more Ramadan and Eid recipes here.

Sadiqah Assur-Ismail Recipe by: Sadiqah Assur-Ismail
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Sadiqah Assur-Ismail is a freelance photographer who has photographed many TASTE editorial features and digital campaigns. Follow her on Instagram @sadiqah_photography for more food photography.

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