Fluffy potato and spelt rolls

Ingredients for 1 servings:

• 200 g potatoes
• 300 g spelt flour type 630
• ½ cube of yeast
• 50 ml milk, lukewarm
• 100 ml water, lukewarm
• 10 g salt
• 1 pinch of nutmeg
• Potato flour for dusting
• Sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 25 minutes

fluffy and soft, versatile toppings, with a subtle potato flavor

Peel the potatoes, cut into small pieces, cook until tender (you can also microwave them), and let cool. Meanwhile, sift the flour into a bowl, make a well in the center, and crumble in the yeast. Add a little sugar and 2/3 of the lukewarm water-milk mixture, cover, and let stand for 15 minutes until the yeast foams. Then, press the cooled potatoes through a sieve or mash them with a fork (depending on how chunky you want the potatoes in the rolls), add the salt and nutmeg, and knead everything into a smooth dough. Add more liquid a little at a time if necessary. Briefly knead the dough with your hands on the countertop, shape it into a ball, and let it rise in the covered bowl in a warm place for about 45 minutes. Then knead the dough again with your hands on the countertop and divide it into 5 equal pieces. Knead each piece again and flatten it with the heel of your hand on some potato flour. Now fold one corner around the outside to the center. Shape the sides of the balls into a square or oblong shape and place them seam-down on a baking sheet lined with baking paper. Brush the rolls with a little water, cut them open, and dust with a little potato starch. Cover and let rise again for about 30 minutes, or until they have doubled in size. Preheat the oven to 200°C (fan/convection oven). Reduce the temperature to 180°C (350°F), insert the rolls, and bake for 20-25 minutes. Let cool on a wire rack.