potato rolls

Ingredients for 1 servings:

• 400 g potato(s), waxy
• 300 g wheat flour type 1050
• 1 packet of dry yeast
• 2 tsp salt
• 1 tbsp olive oil
• 75 ml water (potato cooking water)
• some flour to work with

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 45 minutes; Total time approx. 4 hours 15 minutes

Peel and wash the potatoes and cook in a little salted water. Then drain them, reserving the cooking water and let them cool. Mash the cooled potatoes with a potato masher. Mix the flour with the dry yeast and add it to the potatoes along with the salt, olive oil and about 75 ml of the potato water. Knead slowly at first, then vigorously into a smooth dough. Cover and let it rise until the dough has doubled in size. Knead the dough again vigorously. Form it into a log on a lightly floured surface and cut into 8 equal pieces. Shape each piece into a ball and place it on a floured board. Cover and let it rise for another 30 minutes. Turn the dough pieces over, place them on a lightly floured baking sheet and cover. Preheat the oven to 220°C (top/bottom heat). Place the rolls in the oven. After 5 minutes, reduce the oven temperature to 180°C and bake for a further 25 minutes.