Summary

Ingredients

• 300 g potato (s), floury or waxy
• 300 grams flour
• 200 g cornstarch (potato starch)
• 1 ½ teaspoon salt
• 1 packet yeast (dry yeast)
• 350 ml water, lukewarm

For the filling:

• 1 onion (s)
• 150 g ham
• 1 tablespoon parsley, chopped

For painting:

• 1 egg yolk
• 2 Table spoons milk
• salt and pepper
• oil
• Flour for the work surface
• 1 pinch (s) nutmeg

Print Recipe Pin Recipe

Instructions

1. Wash, boil and peel the potato. Press it through a potato press while it is still hot.
2. Mix the flour, cornstarch, yeast, salt and a pinch of nutmeg. Mix with the mashed potatoes and work with the water to form a smooth dough. Cover the dough and let rise in a warm place for about half an hour.
3. For the filling, peel the onion and cut into small cubes together with the ham. Fry the onion in oil until golden. Add the ham and roast briefly. Season with parsley, salt and pepper. Let the filling cool down.
4. Line a baking sheet with parchment paper. Divide the dough into 16 portions. Knead the dough pieces on a floured work surface and roll them into balls. Press the dough balls flat and top with about 1 tablespoon of the filling. Seal the dough over the filling and place with the seal side down on the baking sheet.
5. Cover the rolls with a kitchen towel and let rise for about 30 minutes. Preheat the oven to 190 ° C.
6. Mix egg yolks with milk and brush the rolls with it. Put in the oven and bake for about 30 minutes until golden.
7. Tips: Sprinkle the rolls with herbs or flaked almonds as required. As an alternative, the rolls can also be filled with bacon or cheese instead of ham.