Potato Rolls with Ingenious Crust

Summary

Prep Time	1 hr
Cook Time	40 mins
Total Time	2 hrs 40 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

700 g potato (s)
4 teaspoons salt
1 tablespoon dry yeast
2 tablespoon olive oil
260 g whole wheat flour
400 g flour type 405
4 tablespoon flax seeds, sunflower seeds and other seeds, mixed as desired
Flour for the work surface

Instructions

The amount of dough is enough for 2 flower loaves or approx. 25 - 30 rolls.
This is my all-time favorite bread roll recipe! I really recommend baking this dough as a roll or as a bread flower! The inside is wonderfully fluffy, which together with a lot of crust is super delicious. This is why this dough works best as a roll and not as bread, as the ratio of inside and crust is no longer optimal (then it has too little crust).
Don`t let the long description put you off - the bread is not difficult to make and it doesn`t take long either, as the walking times are short.
Peel and slice the potatoes. Put in a saucepan and cover with water. Add 2 teaspoons of salt and cook the potatoes until soft. Drain (catch the water) and allow to evaporate in a sieve. Pour hot water over the seeds in a separate bowl and let stand.
Mash the cooled potatoes and place in a kneading bowl. Pour the yeast into 120 ml of the collected cooking water and let it swell briefly. Then work the oil and yeast water under the potatoes. Add flour, softened seeds (pour off any remaining water!) And 2 teaspoons of salt. Knead slowly at first for 2 - 3 minutes, then at medium speed for about 12 minutes. At first the dough is very firm and crumbly, but it gets softer and softer - don`t (!) Add additional water too early! The dough is rather moist, but shouldn`t stick too much. If necessary, add more flour or water. Now cover the bowl and let the dough rise for half an hour.
Place the dough on a lightly floured work surface and cut in half with a dough cutter. If you want to bake a bread flower, divide these two pieces again: use 1/4 for the middle and divide the remaining dough into approx. 8 pieces for the whole area.
Otherwise, normal rolls can also be baked, simply cut the dough into large pieces of your choice. First shape each piece of dough into a ball, then flatten it into a disc. Roll the disc towards you from the top end, while doing the last turn pull the remaining dough out slightly towards you and dust the edge with flour. Tip: So that the rolls tear open easily during baking and thus have a delicious crust, it is important that the hem of the rolls is not kneaded too well - there can be flour in between and the edge can also be plucked a little and be floured.
Place the rolls with the hem down on a generously floured cloth and cover with a cloth. But don`t put the individual buns together to form a flower! Now let everything rise again for 1/2 hour.
Meanwhile, heat the oven to 185 ° C -190 ° C (possibly even with a baking stone).
The more steam there is in the oven, the better the crust: Empty half a cup of water in the oven just before inserting the rolls. Now turn the rolls over so that the hem is on top (important - otherwise they won`t tear evenly and nicely). Put them together on a baking sheet to form a wreath (possibly moisten the interfaces) or bake individually.
Put in the hot oven and bake for about 40 minutes. The rolls should sound hollow when you knock them from below as a test. Then wait at least 20 minutes before cutting.

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