Potato rose rolls with spelt

Ingredients for 10 servings:

• 300 g potatoes, cooked, cooled
• 575 g spelt flour, 630
• 35 g yeast, fresh
• 150 ml milk, lukewarm
• 150 ml water, lukewarm
• 1 tsp, heaped salt
• 1 pinch of nutmeg

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 25 minutes

Crumble the yeast into a bowl and let it stand with the salt until the yeast has liquefied. Then add the water, milk, and nutmeg and mix. Press the cooled potatoes through a potato ricer and add to the yeast mixture. Sift the flour over the potatoes and fold it in. Knead well until a smooth dough forms. Cover the dough and let it rise until it has visibly increased in size. Then knead the dough again and divide it into 10 equal pieces. Each piece should weigh around 100g. Knead each piece again and then press each one flat and round with the heel of your hand on a little flour. Now fold one corner around the outside towards the center. Repeat this process until it roughly resembles a blossoming rose. Place the bread pieces seam-down on a lightly floured baking cloth, preferably in a roasting pan. This is necessary so that they can later be turned out onto a normal baking sheet without being crushed. Then cover with a cloth and let rest for about 15-20 minutes. In the meantime, preheat the oven to 200°C (fan or convection oven)! This is important for rose rolls – they bake better with convection oven. Now place a regular baking tray lined with baking paper upside down on top (remove the cover first, of course), and flip both trays over with a floured flour. Carefully remove the drip tray and the floured baking towel. Then steam the oven and place the tray on the middle rack. They will bake for about 20-25 minutes (at a weight of 100g). Halfway through the baking time, reduce the heat to 170°C and release the steam. Let cool and enjoy!