Einkorn potato rolls

Ingredients for 1 servings:

• 200 g potatoes, cooked
• 200 g einkorn wholemeal flour
• ½ cube of yeast
• ½ tsp salt
• 75 ml water

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 50 minutes

Ancient grain, nice and moist, makes 4 rolls.

Makes 4 rolls. Crush the cooked, still-warm potatoes in a bowl and knead them into a lumpy paste by hand. Crumble the yeast and mix it with the mashed potatoes. Add the flour, salt, and water and knead everything well until you have a firm, but not too dry, dough. Cover and let it rise in a warm place for about an hour. Tip: Bake on the lowest setting at 35 degrees Celsius (95 degrees Fahrenheit). Knead the dough again. If it’s very sticky, add more flour to make it easier to shape. Form it into a ball and divide it into 4 pieces on a floured surface. Shape these into rolls and place them on a baking sheet, leaving enough space between them. Let it rise for another 15 minutes. Bake at 175 degrees Celsius (convection oven) for 15 to 20 minutes.