Potato Rolls

BREAD
Ingredients
1 quantity of Potato Dough
Method
Divide the dough into 4 and form each of these into a ball. Roll out into a circle about 1 cm 1/2 inch thick and cut into 16 wedges. Moisten the narrow end of each wedge with water or soya milk and roll up, starting at the wide end and tucking the narrow moistened end under the roll. Set to prove in a warm place until light to touch and risen.
Bake at 220C, 425F, Gas Mark 7 for 8-10 minutes.
Serve the rolls warm.
The rolls freeze well.

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