Potato rolls with ham filling

Ingredients for 1 servings:

• 300 g potatoes, floury or waxy
• 300 g flour
• 200 g starch flour (potato starch)
• 1 ½ tsp salt
• 1 packet of yeast (dry yeast)
• 350 ml water, lukewarm
• 1 onion(s)
• 150 g ham
• 1 tbsp parsley, chopped
• 1 egg yolk
• 2 tbsp milk
• salt and pepper
• oil
• Flour for the work surface
• 1 pinch of nutmeg

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes

enough for 16 pieces

Wash, boil, and peel the potatoes. While still hot, press them through a potato ricer. Mix the flour, cornstarch, yeast, salt, and a pinch of nutmeg. Mix with the mashed potatoes and knead with the water to form a smooth dough. Cover the dough and let it rise in a warm place for about half an hour. For the filling, peel the onion and finely dice it along with the ham. Fry the onion in oil until golden brown. Add the ham and fry briefly. Season with parsley, salt, and pepper. Let the filling cool. Line a baking sheet with baking paper. Divide the dough into 16 portions. Knead the dough pieces on a floured surface and roll into balls. Flatten the dough balls and top with about 1 tablespoon of filling. Seal the dough over the filling and place them sealed side down on the baking sheet. Cover the rolls with a kitchen towel and let them rise for about 30 minutes. Preheat the oven to 190°C. Mix the egg yolk with the milk and brush the rolls with it. Place in the oven and bake for about 30 minutes until golden brown. Tips: Sprinkle the rolls with herbs or flaked almonds, if desired. Alternatively, you can fill the rolls with bacon or cheese instead of ham.