Crispy potato rolls

Ingredients for 1 servings:

• 350 g jacket potatoes, peeled, or leftover boiled potatoes
• 200 g wholemeal spelt flour
• 300 g wheat flour type 405
• 1 packet of dry yeast
• 1 tsp, heaped salt
• 140 ml water, lukewarm
• 1 tbsp vegetable oil

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 5 minutes

For approx. 12 crispy, fluffy rolls

Mash the jacket potatoes (or leftover boiled potatoes) with a fork or press them through a potato ricer. Place them in a large bowl. Mix with the flour. Add salt and dry yeast. Add the oil to the lukewarm water and gradually knead it into the flour and potato mixture using a mixer (dough hook) until you have a smooth dough. Cover and let rise for at least 30 minutes. Form the dough into a log on a floured surface and divide it into 12 equal pieces. Using floured hands, form rolls and place them on a baking sheet lined with baking paper. Score the center with a sharp knife. Cover the dough pieces with a clean cloth and let rise for another 30 minutes. Place an ovenproof dish on the floor of the oven. Preheat the oven to 190°C. Immediately before placing the rolls in the oven, pour a cup of water into the dish to create steam. Place the dough pieces on the middle rack of the oven and bake for 40 minutes at 180-190°C (top/bottom heat) until crispy. Let cool for 15 minutes before slicing.