Potato Rolls
August 17, 2016
The addition of mashed potatoes makes for some deliciously moist, soft bread. So, if you have some leftover mashed potatoes, it's a time to use them to make these wonderful rolls.
12 pcs.
5 dl (500 g) milk
50 g fresh yeast
2 tbsp honey
2 tsp salt
2 tbsp caraway seeds
0,5 dl (50 g) cooking oil
2 dl (1 cup, US) mashed potatoes
about 15 dl (1 kg) wheat flour
In a large mixing bowl, dissolve yeast, honey and salt in lukewarm milk. Stir in caraway seeds, cooking oil and mashed potatoes. Gradually mix in the flour and knead the dough for 10 minutes. It's impossible to tell the exact amount of wheat flour to use, it depends on the moisture of the mashed potatoes. If you are unsure, a little less is always better than too much.
Cover with a tea towel and let rise for 30 minutes.
Turn the dough out onto a floured surface and knead about 3 minutes. Roll the dough into a rope and cut it into 12 pieces. Shape each piece into a ball. Line two baking trays with parchment papers, place the rolls on them, cover and leave to rise at room temperature for 30 minutes.
Preheat the oven to 225°C. Score the rolls with a sharp knife or a razor blade attached to a grilling stick. Bake for 15 minutes.
Let cool on a wire rack.
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