Cakes and breads
4 December 2020
Potato rolls
Category:
Cakes and breads
Difficulty:
Medium
Servings:
4
Potato rolls are a type of bread that fits perfectly with the zero-waste philosophy. You can use the potatoes left over from dinner to make them. This way you don’t have to wonder what to do with them—and, more importantly, you don’t have to throw them away. They’re great for making excellent bread for dinner or breakfast. The rolls from this recipe are soft, delicious, and stay fresh for a long time. We recommend them wholeheartedly. Of course, if you like them, you can bake them whenever you want—not only when you’ve accidentally cooked too many potatoes for dinner ;)
Notes
Recipe for potato rolls
Preparation:
Pass the cooked, cooled potatoes through a ricer or mash with a potato masher. Add both flours. Pour in the water and maple syrup, and add the salt. Pour 100 ml of warm milk into a glass, add the dried yeast, stir, and let stand for 10 minutes. Add the prepared yeast mixture to the remaining ingredients. Knead the dough by hand or with a stand mixer. After a short while of kneading, add the oil and continue kneading until the dough is elastic. Then cover the dough with a cloth and leave it in a warm place for about 60 min to double in size.
Divide the risen dough into 8–10 portions—depending on the roll size you prefer. You can shape the rolls into balls and make a slit or a cross on top. You can also make braided rolls. To do this, shape each portion of dough into a long rope about 30 cm long, then tie a knot in the center and tuck the ends underneath.
Let the shaped rolls rise again for another 60 min. Then bake the rolls for about 18 min in an oven preheated to 220°C. For a crisp crust, place a small bowl of water in the oven.
We recommend baking on a pizza stone.
Enjoy! ...because homemade is better!
