Summary

Ingredients

• 375 grams flour
• 1 cube yeast, fresh
• 200 g cheese, rated
• 1 medium bell pepper (s), red
• 170 g chips, (potato), paprika seasonin
• 1 teaspoon salt
• 100 ml olive oil, or rapeseed oil
• 125 ml water
• 1 teaspoon, heaped mustard
• 30 g herbs, frozen, mixed
• 0.5 teaspoon ½ sugar

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Instructions

1. Wash the pepper thoroughly, cut in half, remove the core and cut the pod into very thin strips. Cut these thin strips into small cubes and set aside. Crumble the yeast in lukewarm water and add the sugar. Mix thoroughly so that the sugar and yeast dissolve completely. Put the potato chips in a freezer bag and roll them very finely with the rolling pin. Weigh out the flour and place in a bowl with the yeast water. Mix the ingredients with a hand mixer and the dough hook.
2. Add the oil, salt and mustard and knead into a dough. Let this dough rise in a warm place until it has enlarged significantly. Then add the grated cheese, herbs, 100 g of the crumbled chips and the diced paprika and knead. Let this dough rise again. Then form small balls with a diameter of approx. 4 cm from the yeast dough. Roll these in the remaining chip crumbs and place in small paper cases or greased muffin tins sprinkled with breadcrumbs. Bake at 190 ° C in the preheated oven for about 25 minutes on the lowest rack.
3. The recipe is enough for approx. 20 small snack rolls.