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Potato and Rosemary Bread Rolls

250g peeled and chopped potatoes
500ml water
1 tablespoon dried yeast
1 teaspoon sugar
60g butter
1 tablespoon chopped fresh rosemary
1 onion, finely chopped
1kg strong flour
Good pinch of salt
1 egg yolk


Method:

1. Boil the potatoes in the water until soft.
2. Place in a sieve over a baking bowl and strain the water into the bowl.
3. Mash the potatoes and add to hot water.
4. Add the sugar, rosemary, onion, butter and salt.
5. Leave to cool to blood temperature.
6. Add the yeast and leave to react - about 5 minutes.
7. Work in the flour - you want quite a sticky dough.
8. Flour a board and knead the bread for about 10 minutes - until it feels elasticy when you pull it apart.
9. Place back in the bowl which should be lightly oiled and cover with a damp tea towel or cling film.
10. Leave for about 30 minutes and knock the dough back with your fist.
11. Pre heat oven to 220oC or gas 7, 400oF.
12. Roll into balls or knots and brush with egg yolk.
13. Sprinkle some sesame or poppy seeds if you wish.
14. Place on a baking tray sprinkled with flour or polenta.
15. Bake for at least 15 minutes until golden brown and when you turn upside down they sound hollow when tapped.