Potato rolls, perfectly for barbecue or just plain.
This weekend there was again time for something from yeast dough. The special is only that I have not done anything sweet this time and I present a totally delicious recipe for potato rolls now.
The rolls are totally airy and especially tasty. The whole course fits perfectly with a nice barbecue or just a fresh lettuce. The next day they are still super juicy. Who wants all have something aromatic, can refine the dough with a few chopped herbs.
I myself was more than pleasantly surprised by these rolls. I have certainly not made them the last time.
Fluffy potato rolls with cheese
- 300 g Potatoes
- 50 ml Milk
- 325 g Flour
- 15 g Yeast - fresh
- 25 g Sugar
- 1/2 Tsp. Salt
- 25 g Butter - softened
- 1 Pcs. Egg
- 100 g Cheddar - grated
Peel the potatoes, cut them into pieces and boil in salted water.
Drain the Potatoes and mash with the milk to a puree. Let puree cool for about 5 minutes.
Scale 250 g of flour, yeast, sugar and salt in a bowl. Add Butter, egg and potatoes and knead with the dough hook at slow speed for about 3 minutes. At the highest level knead further 5 minutes. Let it rest covered about 20 minutes in a warm place.
Put in the rest of flour and knead at medium speed. Let rise covered another 15 minutes.
Divide the dough into 12 equal pieces and form into round buns. Set rolls in a greased springform pan (26 cm Ø) and let it rest for 10 - 20 minutes. So they fill the form well.
Carefully brush rolls with a little milk and sprinkle with the cheese. Bake in preheated oven at 220°C (top/bottom heat) 15 - 20 minutes. Removing and enjoy it, best lukewarm.