potato rolls

Ingredients for 1 servings:

• 150 g potato(s), floury
• Salt
• ½ cube of yeast
• 1 pinch(s) of sugar
• 250 g flour
• 1 egg yolk
• 2 tbsp sesame seeds
• 1 tbsp salt, coarse
• Flour for the work surface
• 150 ml water, lukewarm

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

enough for about 8 pieces

Boil the unpeeled potatoes in salted water for about 25 minutes. Drain, peel, and press through a potato ricer while hot. Mix the yeast with the sugar, 150 ml of lukewarm water, and 1 teaspoon of the flour until smooth. Let stand for 5 minutes. Put the remaining flour in a bowl and knead it with the potatoes, the yeast water, and 1 teaspoon of salt to form a smooth dough. Cover and let rise in a warm place for about 45 minutes. Knead the dough again and divide into 8 portions. Shape these into rolls. Place on a baking tray lined with baking paper, cover, and let rest for another 15 minutes. Preheat the oven to 175°C top/bottom heat (160°C fan-assisted oven). Brush the rolls with beaten egg yolk and sprinkle with sesame seeds and coarse salt. Bake on the middle rack for about 25 minutes. The rolls taste best when served lukewarm.