Summary

Ingredients

• 200 g potato (s)
• 300 g spelled flour type 630
• 0.5 ½ cube yeast
• 50 ml milk, lukewarm
• 100 ml water, lukewarm
• 10 g salt
• 1 pinch (s) nutmeg
• Potato flour for dusting
• sugar

Print Recipe Pin Recipe

Instructions

1. Peel the potatoes, cut into small pieces, cook (also possible in the microwave) and let cool.
2. Meanwhile, sieve the flour into a bowl, make a well in the middle and crumble the yeast into it. Add a little sugar, 2/3 of the lukewarm water-milk mixture and let rest, covered, for 15 minutes until the yeast foams.
3. Then press through the cooled potatoes or mash them with a fork (depending on how chunky you want the potatoes in the rolls), add salt and nutmeg and knead everything into a smooth dough. If necessary, add more liquid in sips.
4. Knead the dough briefly with your hands on the worktop, shape into a ball and let rise in the covered bowl in a warm place for about 45 minutes.
5. Then knead the dough again with your hands on the worktop and divide it into 5 equal pieces.
6. Knead each piece again and press flat on some potato flour with the ball of your hand. Now always put a corner to the center from the outside. Shape the sides of the ball into a square or oblong shape and place the dough top down on a baking sheet lined with baking paper. Brush the rolls with a little water, cut into them and dust with a little potato starch. Cover and let rise again for about 30 minutes or until they have doubled their volume.
7. Preheat the oven to 200 ° C fan-assisted air.
8. Reduce the temperature to 180 ° C, insert the rolls and bake for 20-25 minutes.
9. Let cool on a wire rack.