Rosemary – Potato Buns
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 2 hrs 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 cube yeast
- 400 g flour, (type 550)
- 0.5 ½ cup water, lukewarm
- 1 pinch (s) salt
- 1 tablespoon rosemary, chopped
- 2 tablespoon olive oil
For covering:
- 200 g potato (s)
- 2 tablespoon olive oil
- 1 tablespoon rosemary, chopped
- 1 clove garlic
- salt
- Pepper from the grinder
Print Recipe
Pin Recipe Instructions
- Crumble the yeast in a bowl and dissolve it with water, mix with two tablespoons of flour and cover and let rise for 30 minutes.
- Pile the rest of the flour on the work surface, make a well and pour the pre-dough into it, knead with a pinch of salt, the oil, the rosemary needle and the remaining water to form a smooth dough. Put the dough in a bowl and let it rise in a warm place for at least an hour until the dough has doubled in volume.
- Then knead the dough well on a floured work surface. Shape the dough into 12 balls and flatten them a little. Peel the potatoes and slice them thinly. Spread the potato slices on the rolls and press them down, brush with oil and sprinkle with rosemary. Season with salt and pepper.
- Preheat the oven to 225 °. Place the rosemary potato rolls on a baking tray with baking paper and bake in the oven for 15 minutes.
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