Description
Crunchy on the outside, juicy on the inside – the perfect rolls!
Ingredients
Scale
- 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
Instructions
- 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.
Notes
- 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!