Recipe for potato rolls
Do you also have leftover boiled potatoes these days? Then you can use them to make the most delightful buns!
These buns are airy, soft, and simply delicious. Potatoes in the dough retain moisture, so the buns stay fresh longer. They also add a slight sweetness to the flavor, which complements these otherwise quite rustic buns really well.
If you make the dough now, you’ll have fresh buns tomorrow morning.
This version is cold-proofed. It’s quite wonderful (and easy!) to be able to wake up to a ready-mixed dough, just shape the buns, and then have freshly baked warm buns ready in about half an hour.
If you don’t feel like dealing with the dough the day before, they can also easily be made on the day; just double the amount of yeast and let them rise for about an hour on the kitchen counter instead.
Either way, they taste wonderful, are quite filling, and are perfect for breakfast or afternoon coffee.
Potato Rolls
Equipment
- Kitchen Scale
- Deciliter Measure
- Bowl
- Stand Mixer (optional)
- Oven
- Brush
Ingredients
- 300 gram Potato boiled
- 400 gram Potato Water
- 15 gram Yeast
- 50 gram Yogurt natural, or skyr/ymer
- 21 gram Honey
- 6 gram Salt
- 90 gram Oatmeal
- 20 gram Wheat Bran or whole grain flour
- 370 gram Wheat Flour approx
Brushing
- 50 gram Milk
- 1 handful Oatmeal
Instructions
- Put the potatoes in a bowl and mash them.
- In another bowl, add the water. If you still have the potato cooking water, you can use that, or just plain water.
- Crumble the yeast and dissolve it in the water. Stir in the yogurt and honey.
- Add the oats, mashed potatoes, and wheat bran, and mix well.
- Mix in the wheat flour and knead the dough well on a floured surface (or using a mixer). The dough should be firm but can be slightly sticky.
- Place the dough back in the bowl and let it rise overnight in the refrigerator (alternatively, 1 hour at room temperature, but then use 30g of yeast).
- In the morning, preheat the oven to 200 degrees Celsius (392 degrees Fahrenheit), shape the rolls, and place them on a baking sheet with parchment paper. Let them rise for 15-20 minutes.
- Brush the rolls with milk and sprinkle with oats.
- Bake the rolls for 15-17 minutes, until they are golden and sound hollow when you tap on the bottom. Serve warm with a good layer of butter and a cup of tea.