Urmelis potato rolls

Ingredients for 1 servings:

• 340 g boiled potatoes, mostly waxy, preferably from the day before
• 290 g spelt flour, type 630
• 43 g flour, type 1050
• 60 g water
• ½ tbsp dry yeast
• 2 tsp, leveled salt
• 1 tsp, leveled malt coffee
• 1 pinch(s) of sugar
• 50 g fried onions, but also works without
• 1 tbsp olive oil
• Durum wheat semolina

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 15 minutes

quick use of leftover potatoes

Peel the potatoes and mash them with a potato masher in a large bowl. Mix the yeast with the lukewarm water and sugar and let stand for 5 minutes. Add the flour, salt, oil, malt coffee and the yeast mixture to the potato mixture. Knead well for 10-12 minutes on medium speed. The dough should be soft and smooth. This will take a while, but it will. About 5 minutes before the end of the kneading, knead in the fried onions if desired. Run a dough scraper around the dough, loosen it from the edges and shape it into a round shape. Dust with a little flour and cover with a garbage bag. Let stand for 30 minutes. Meanwhile, dust a kitchen towel with flour and line the baking sheet with paper. Place the dough on a floured surface and divide it into 7 pieces of 100-110 g. Shape these into balls, then press them into an oblong flatbread and roll them up. Slightly lift the end of the roll and then press down. Place the dough pieces seam-down on the floured cloth. Cover with another cloth and let rise for 30 minutes. Meanwhile, preheat the oven to 190°C (top/bottom heat). Place the rolls seam-up on the baking sheet, sprinkle with durum wheat semolina, and steam in the oven. Steam twice more within the first 10 minutes. Bake on the middle rack for a total of 40-45 minutes. Let cool on a wire rack and enjoy. You can also prepare the potatoes fresh; I find they work better if you use ones that have been standing for a day.