Potato rolls with two fillings

Ingredients for 1 servings:

• 300 g potatoes, mostly waxy
• 500 g flour
• 1 packet of dry yeast
• 1 tsp salt
• 250 ml water, lukewarm
• ½ bunch thyme
• 75 g ham, diced
• 30 g fried onions
• ½ bunch rosemary
• 50 g mushrooms
• 100 g cheese (Gouda), medium-aged
• 2 egg yolks
• 2 tbsp milk
• 50 g almond sticks

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes

For 16 rolls

Wash the potatoes, steam in their skins for 25 minutes, and peel. Mix the flour, dried yeast, and salt. Press the potatoes through a fine press and add to the flour. Add lukewarm water and knead everything into a smooth dough. Let it rise in a warm place for about 40 minutes. First filling: Wash the thyme, shake it dry, and remove the stalks. Mix with the diced ham and fried onions. Second filling: Wash the rosemary, shake it dry, and chop it finely. Clean the mushrooms and chop them finely. Finely dice the Gouda cheese. Mix the rosemary, mushrooms, and cheese. Divide the dough into 16 portions and flatten. Place 1 tablespoon of the filling on each of 8 flatbreads, seal the dough around the balls, and form into balls. Line a baking sheet with baking paper, place the balls on top, and let rise for another 20 minutes. Preheat the oven to 200°C. Whisk the egg yolk with milk and brush the rolls with it. Bake in the hot oven for 30 to 35 minutes. After 20 minutes, brush again with egg yolk and milk, immediately sprinkle with almond slivers, and finish baking the rolls.