Servings: pcs.
Potato Rolls
These rolls are airy, soft, and simply delicious. Potatoes in the dough help retain moisture, keeping the rolls fresh for longer.
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.