Juicy Potato Rolls
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 2 hrs 35 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 400 g potato (s), waxy
- 100 g fennel
- 250 g whole wheat flour
- 1 bag / s dry yeast
- 125 ml milk
- 1 teaspoon cane sugar
- 1 bunch chives
- 1 egg (s)
- 0.5 teaspoon ½ salt
- 1 teaspoon coriander
- 1 tablespoon olive oil
- Flour, for the work surface
Print Recipe
Pin Recipe Instructions
- Wash the chives, shake dry and cut into fine rolls. Wash, peel and roughly grate the potatoes with a box grater. Wash, clean and roughly grate the fennel.
- Heat the milk and sugar lukewarm in a saucepan. Stir in the potatoes and fennel. Mix the egg, salt, coriander seeds and olive oil with the potato and fennel milk.
- Mix the flour and yeast in a mixing bowl. Process the potato and fennel mixture with the dough hook of the hand mixer into an even dough. Knead in the chives. Cover and let rise in a warm place for about 30 minutes until the volume has visibly increased.
- Knead the dough again on a floured work surface. Shape 20 balls of the same size with floured hands and place on a baking sheet lined with baking paper. Let rise for another 15 minutes.
- Pre-bake in a preheated oven at 220 ° C (convection 200 ° C, gas: setting 3-4) for 10 minutes, reduce the temperature to 180 ° C (convection 160 ° C, gas: setting 3) and finish baking in approx. 15 minutes .
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