Summary

Ingredients

• 300 g potato (s), mainly waxy
• 500g flour
• 1 pack dry yeast
• 1 teaspoon salt
• 250 ml water, lukewarm
• 0.5 ½ bunch thyme
• 75 g ham, diced
• 30 g fried onions
• 0.5 ½ bunch rosemary
• 50 g mushrooms
• 100 g cheese (Gouda), medieval
• 2 egg yolks
• 2 Table spoons milk
• 50 g almond sticks

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Instructions

1. Wash the potatoes, steam them in the peel for 25 minutes and peel them.
2. Mix the flour, dry yeast and salt. Press the potatoes through a fine press, add to the flour. Add lukewarm water, knead everything into a smooth dough. Let rise in a warm place for approx. 40 minutes.
3. First filling:
4. Wash the thyme, shake dry and pluck from the stems. Mix with diced ham and fried onions.
5. Second filling:
6. Wash rosemary, shake dry and cut into small pieces. Clean and chop mushrooms. Finely dice the Gouda. Mix together rosemary, mushrooms and cheese.
7. Divide the dough into 16 portions, press flat. Place 1 tablespoon of the fillings on each of 8 flat cakes, close the dough around and shape into balls.
8. Line a baking sheet with parchment paper, place balls on it and let rise for another 20 minutes.
9. Preheat the oven to 200 ° C. Whisk the egg yolks with milk, brush the bread rolls with it. Bake in the hot oven for 30 to 35 minutes. After 20 minutes, brush again with egg yolk milk, immediately sprinkle with almond sticks, finish baking the rolls.