Crumble the yeast in a bowl and let stand together with the salt until the yeast has liquefied.
Then add water, milk and nutmeg and stir.
Press the cooled potatoes through the potato press and add to the yeast liquid. Sift the flour over it and work it in. Knead well until you have a smooth dough. Cover the dough and let rise until it has visibly enlarged.
Then work the dough again and divide into 10 pieces of equal weight. Each should be around 100 g. Then knead each piece again and then press each on a little flour round and flat with the ball of your hand.
Now always put a corner to the center from the outside. Repeat this over and over until it looks something like a blossomed rose.
Now the pieces of bread are placed with the end down on a lightly floured baking towel, if possible in a drip pan.
This is necessary so that they can later be overturned onto a normal sheet metal and not be compressed in the process.
Then cover with a cloth and let rest for about 15-20 minutes.
In the meantime, preheat the oven to 200 ° C hot air or circulating air! This is important with rose buns - they are better baked with convection.
Now place a normal baking sheet lined with parchment paper upside down (of course remove the cover beforehand), and turn both sheets with swing. Carefully remove the drip pan, as well as the floured baking towel.
Then steam the oven and shoot the tray on the middle rail.
They are baked with a weight of 100 g for about 20-25 minutes.
Halfway through the baking time, reduce the heat to 170 ° C and let off the steam.
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