Potato knauzen

Ingredients for 1 servings:

• 100 g wheat flour, 550
• 150 g wheat flour (wholemeal)
• 250 g water
• 2 g yeast
• 400 g wheat flour, 550
• 300 g wheat flour, 1050
• 100 g wheat flour (wholemeal)
• 300 g water
• 250 g potatoes, cooked
• 12 g yeast
• 24 g salt
• 1 tsp honey

Instructions

Working time approx. 40 minutes; Rest time approx. 15 hours; Cooking/baking time approx. 20 minutes; Total time approx. 16 hours

For the starter dough, mix all ingredients well, cover with plastic wrap, and let stand at room temperature overnight (about 12 hours). Place all ingredients and the starter dough in a bowl and knead well. Cover and let rise for 1 1/2 hours. Place the dough on a floured work surface and divide into 18-24 pieces. Roll each one into a roll and place on a baking sheet, then cover and let rise for another 1 1/2 hours. Preheat the oven to 210 degrees Celsius (425 degrees Fahrenheit). Dissolve 1 tablespoon of salt in a little warm water (about 1/2 cup). Generously brush the rolls with the salted water. If you like, you can also score them a little. However, the dough is supposed to crack into a rustic shape due to the oven spring, so don’t cut it. Place the rolls in the oven and bake for about 20-25 minutes until golden brown.