Potato rolls with a brilliant crust

Ingredients for 1 servings:

• 700 g potatoes
• 4 tsp salt
• 1 tbsp dry yeast
• 2 tbsp olive oil
• 260 g wholemeal flour
• 400 g Flour Type 405
• 4 tbsp flax seeds, sunflower seeds and other seeds, mixed as desired
• Flour for the work surface

Instructions

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

simple and healthy rolls with whole grain and various seeds

The dough is enough for 2 “flower loaves” or about 25-30 rolls. This is my absolute favorite roll recipe! I really recommend baking this dough as a roll or bread flower! The inside is wonderfully fluffy, which, combined with a generous crust, is super delicious. This is why this dough works best as a roll and not as a bread, as the ratio of “inside” to crust is no longer optimal (then there will be too little crust). Don’t be put off by the long description – the bread is not difficult to make and doesn’t take long, as the rising time is short. Peel the potatoes, slice them, and place them in a pot and cover with water. Add 2 teaspoons of salt and boil the potatoes until soft. Drain (reserving the water) and let them evaporate in a sieve. Pour hot water over the seeds in a separate bowl and let stand. Mash the cooled potatoes and place them in a mixing bowl. Add the yeast to 120 ml of the reserved cooking water and let it swell briefly. Then stir the oil and yeast water into the potatoes. Add the flour, softened seeds (drain any remaining water!), and 2 teaspoons of salt. Knead slowly for 2-3 minutes, then at medium speed for about 12 minutes. The dough will be very firm and crumbly at first, but will gradually become softer – don’t (!) add additional water too early! The dough will be rather moist, but it shouldn’t be too sticky. If necessary, add more flour or water. Cover the bowl and let the dough rise for half an hour. Place the dough on a lightly floured surface and cut it in half using a dough cutter. If you want to make a “bread flower,” divide these two pieces again: use 1/4 for the center and divide the remaining dough into approximately 8 pieces for the edges. Otherwise, regular rolls can also be baked; simply cut the dough into pieces of your choice. First, form each piece of dough into a ball, then flatten it into a disc. Roll the disc toward you from the top end, pulling the remaining dough end slightly toward you on the last turn, and dust the edge with flour. Tip: To ensure the rolls open easily during baking and thus develop a delicious crust, it’s important that the “seam” of the rolls isn’t kneaded too well—there’s plenty of flour in between, and the seam can also be “tweaked” and floured a little. Place the rolls seam-down on a generously floured cloth and cover with a cloth. Don’t put the individual rolls together to form a flower yet! Now let everything rise for another 1/2 hour. Meanwhile, preheat the oven to 185°C–190°C (or even use a baking stone). The more steam the oven has, the better the crust will be. To do this, pour half a cup of water into the oven just before placing the rolls in the oven. Now turn the rolls over so the seam is facing up (important—otherwise, they won’t tear evenly). Arrange them on a baking sheet to form a ring (moisten the cut edges if necessary) or bake them individually. Place in a hot oven and bake for about 40 minutes. The rolls should sound hollow when tapped from the bottom. Wait at least 20 minutes before cutting.