Method
1. Add fresh yeast, egg, milk, golden caster sugar and butter to the TM5 bowl
2. Heat - 2 min, 37°C, speed 3
3. Then add potato, pink Himalayan salt flakes and bread flour
4. Blend - 12 sec, speed 6
5. Knead - 3 min, dough
6. Transfer dough to large mixing bowl
7. Wrap tightly with plastic wrap
8. Allow to double in a draft free place
9. Pre-heat oven - 220°C
10. Roll equal sized balls depending on your tin
11. Place 2 balls per mini loaf hole
12. Allow the balls to rise until joined and reaching the top of the the tin
13. Bake for 10-15 minutes or until golden
14. Brush with a little melted butter when removed from the oven and whilst still hot