Nothing beats fresh homemade bread rolls…
The desire for freshly baked potato bread rolls appears regularly here. Since there is almost always our rye sourdough bread for dinner, the boys are happy about the variety.
And admittedly, as much as I like the robust wholemeal bread – there’s nothing like fresh bread rolls! Crispy outside and fluffy inside potato rolls!
It is enough to add some butter and salt – and everyone is happy! However, if a jar of honey comes into play… I can’t look fast enough – the rolls will literally disappear within minutesPrint
Crunchy on the outside, juicy on the inside – the perfect rolls!
- 300 g boiled potato (or other mashed potatoes)
- 600 g spelt flour type 1150
- 100 ml milk
- 200 ml of hot water
- 25 g fresh yeast (alternatively dry yeast)
- 1 tsp honey
- 2 tsp sea salt
- 1 tsp liquid butter
- Boil the potatoes, mash them and let them cool down a bit
- Mix the milk from the fridge, hot water, honey and yeast and let it rest for 10 minutes
- Mix the flour with the salt
- Knead all ingredients into a moist, slightly sticky dough.
- Rub the dough with some liquid butter and let it rise in a warm place for 1 hour
- Knead the dough again, adding some flour. The dough should be dusted with flour from all sides so that it no longer sticks too much.
- Form the dough into an elongated roll and cut into 10 – 12 pieces = rolls.
- Place this on a well mottled sheet and let it go for another hour.
- Preheat the oven to 230 ° C fan oven, add a bowl of cold water.
- Bake the rolls crispy golden for 15-20 minutes.
- Whenever I make mashed potatoes, I calculate a little more so that I can make some rolls or a loaf of bread. I then often take 300g of finished mashed potatoes (so milk and butter come in – makes the rolls even juicier :-)).
- Test to see if the rolls are done: knock on the floor, it should sound nice and hollow!
Keywords: bread rolls, potatoes bread rolls, bread