Ingredients

For the Garlic Coriander Butter:

• 40g Butter
• 3-4 Cloves Garlic Chopped
• 8-10 Sprigs Of Coriander Leaves, Chopped (Optional)

For the Dinner Rolls:

• 7g Yeast
• 1 Tablespoon Sugar
• 2 Tablespoons Water
• Mix Together And Leave Aside For 15 Minutes To Rise.
• 250g Plain Flour
• 100g Boiled And Mashed Potatoes
• 45g Melted Butter
• 60ml Warm Milk
• 1 Teaspoon Salt

Tools

• Titanium Chef Patissier XL
• Food Processor

Method

For the Garlic Coriander Butter:

1. Place the butter in a pan, gently warm  and sauté the garlic in it.
2. Remove the pan from the heat and stir in the coriander leaves.
3. Transfer to a bowl to cool.

For Dinner Rolls:

1. Place all the ingredients in the (food mixer) bowl and using the dough hook ,knead to form a soft dough. Pour the yeast water at regular intervals and mix the dough on a slow medium speed.
2. Increase the speed slightly and continue to mix until the dough starts to come away from the sides of the bowl. Remove the dough in an oiled bowl , cover with damp tea towel or clingfilm and leave to prove for about an hour.
3. During this time the dough should double up in volume. Knock back and then turn out the dough onto a clean surface.
4. Portion the dough and roll out to get  8 small dough balls . Place these in a greased skillet pan. Cover and leave to prove again for 25 minutes.
5. Now remove the cover and bake in a preheated oven at 180°C/350°F for 20-25 minutes or until the rolls are a rich golden colour.
6. Brush with garlic-coriander butter.