Purple potato rolls

Ingredients for 8 servings:

• 250 g potato(s), cooked, purple, e.g. B. Vitelotte
• 100 g wholemeal rye flour
• 400 g spelt flour type 630
• 250 ml water
• 1 tbsp olive oil
• 1 tsp salt
• 10 g yeast, fresh

Instructions

Working time approx. 15 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 25 minutes; Total time approx. 12 hours 40 minutes

with purple potatoes, also works with normal potatoes

Peel the boiled potatoes. Mix the yeast with the water. Rice the potatoes and mix them with the flour, salt, and olive oil in a bowl. Add the yeast water and knead the dough with the dough hook for about 8 minutes until smooth. Place the dough in a bowl, lightly oil it with olive oil, cover, and refrigerate overnight. The next day, remove the dough, shape it into 8 rolls, and place them on a baking sheet. Cover with a cloth and let rise for another hour. Preheat the oven to 250°C (top/bottom heat). Place the rolls in the oven with plenty of steam. After 10 minutes, reduce the temperature to 190°C (top/bottom heat) and bake for another 10-15 minutes.