Ingredients
- 7 g sachet dried yeast
- ¼ cup warm water
- 3½–4 cups unbleached plain flour
- 1 teaspoon salt
- 2 tablespoons full cream milk powder
- 1 cup warm cooked mashed potato
- ½ cup chopped fresh chives
- 1 cup warm water, extra
- 1 egg white, to glaze
- 2 teaspoons cold water
- sunflower or pepita seeds
Method
1. Brush a 25 cm round cake tin with melted butter or oil. Line base with baking paper. Dissolve yeast in warm water, cover; leave in a warm place 5 minutes or until frothy. Sift 3½ cups of the flour, salt and milk powder into a large bowl. Using a fork, mix potato and chives through flour mixture. Add the yeast mixture and extra warm water; mix until combined. Add enough of the remaining flour to make a soft dough.
2. Turn onto a lightly floured surface. Knead for 10 minutes or until dough is smooth and elastic. Place in an oiled bowl; brush surface of dough with oil. Cover with plastic wrap; set aside in warm place for 1 hour or until well risen. Punch down dough; knead for 1 minute. Divide into 12 equal pieces. Form each piece into a smooth ball.
3. Place 2 layers of 6 evenly spaced balls in a daisy pattern in tin. Cover with plastic wrap; leave to rise 45 minutes or until dough has risen to top of tin. Brush with combined egg white and water; sprinkle seeds onto the centre ball.
4. Preheat oven to 210° C (Gas 190°C); bake for 15 minutes. Reduce oven to 180°C; bake 20 minutes or until skewer inserted in centre comes out clean. Leave for 10 minutes; turn out on a wire rack to cool. Serve with herb butter.
