This is probably the fastest blogpost I have done so far ;) These Easy Potato Bread Rolls earned their “easy” title for a good reason – they are easy peasy done :P And delicious.
I made these bread rolls very spontaneous last weekend – there was a national holiday and no bakery was open. I forgot to plan ahead and buy some bread – the only way to have a nice breakfast, was to make bread or bread rolls myself. Going out was not an option – Prenzlauer Berg on a holiday is the last place and day you want to be out for breakfast ;)
Fortunately I had cooked potatoes at home from the dinner the night before – so why not make potato bread rolls? Said and done. Unlike many other bread recipes, you don’t have to do many preparations – no starter dough or stuff like that. Just dissolve the yeast in the water and then mix in the other ingredients. Some kneading and you’re done. Ok – some waiting as well, but that does not count ;) You can clean or prepare other things in the kitchen :P
And why now one of the fastest blogposts? Well – when the bread rolls where ready, I took a picture and uploaded it to Instagram, asking my followers if they’d like to have the recipe. They did ;) Since I wanted to have breakfast soon, timing was important – a wooden board, some flour and the rolls – the pictures where done in no time (I guess you can see that) :P
Anyways – grab some cooked potatoes and make bread rolls! Easy peasy!
INGREDIENTS / ZUTATEN
1.4 oz. (40g) fresh yeast
pinch of sugar
2/3 cup (160ml) lukewarm water
7 oz. (200g) cooked potatoes (from the day before)
2 1/2 cups (320g) all-purpose flour
1 tsp. salt
2 tbsp. olive oil
1 Würfel (40g) frische Hefe
1 Prise Zucker
160ml lauwarmes Wasser
200g gekochte Kartoffeln (Vortag – bei mir waren es vorwiegend festkochende)
320g Mehl (Type 405)
1 Tl Salz
2 El Olivenöl
DIRECTIONS / ZUBEREITUNG
2. Peel the cooked potatoes from the day before and grate finely. Add together with the flour, salt and olive oil to the bowl with the yeast and mix. Knead about 4-5 minutes until you get a smooth dough. Take out of the bowl and knead with your hands on a floured surface for a minute or so – the dough will be quite soft. Place in the bowl again, cover with a kitchen towel and place in the warm oven. Let rise for about 45-50 minutes.
3. Take the bowl out of the oven and preheat the oven to 390˚F (200°C). Line a baking sheet with baking parchment and set aside. Place the dough on a floured surface and hit it several times to get some air out. Divide into 8-9 equal pices and form smooth balls. Place with enough space in between on the prepared baking sheet, cover with a kitchen towel and let rise again for 10-15 minutes.
4. Cut the surface of the bread rolls if you like and place on the lowest rack of the oven and bake for 28-30 minutes. Take out of the oven and let cool down on a wire rack. Serve completely cooled or still a bit warm – up to you!
2. Gekochte Kartoffeln vom Vortag schälen und dann fein reiben. Mit dem Mehl, Salz und Olivenöl zum Hefewasser geben und alles in 4-5 Minuten zu einem glatten Teig verkneten. Mit den Händen auf einer bemehlten Fläche noch einmal kurz durchkneten und dann zurück in die Schüssel, mit einem Küchentuch abdecken und im warmen Ofen für 45-50 Minuten gehen lassen.
3. Den Teig aus dem Ofen nehmen und auf 200°C (390°F) vorheizen. Ein Backblech mit Backpapier auslegen und zur Seite stellen. Den Teig auf einer bemehlten Fläche kurz “durchboxen”, damit die Luft etwas entweichen kann und dann in 8-9 gleichgroße Stücke teilen. Die Teigportionen zu runden Laiben formen und mit etwas Abstand auf das Blech legen. Mit einem Küchentuch abdecken und noch einmal 10-15 Minuten gehen lassen.
4. Die Laibe nach belieben mit einem scharfen Messer einritzen oder glatt lassen und dann auf der untersten Schiene im Ofen für 28-30 Minuten backen. Herausnehmen und auf einem Kuchengitter abkühlen lassen. Lauwarm oder komplett abgekühlt verwenden.
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Here is a version of the recipe you can print easily.
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Easy Potato Bread Rolls
- Prep Time: 30
- Cook Time: 30
- Total Time: 120
- Yield: 9 1x
Ingredients
- 1.4 oz. (40g) fresh yeast
- pinch of sugar
- 2/3 cup (160ml) lukewarm water
- 7 oz. (200g) cooked potatoes (from the day before)
- 2 1/2 cups (320g) all-purpose flour
- 1 tsp. salt
- 2 tbsp. olive oil
Instructions
- Preheat the oven to 120˚F (50°C) and turn off again. Crumble the fresh yeast into a large bowl, add water and a pinch of sugar and mix until the yeast has dissolved. Set aside.
- Peel the cooked potatoes from the day before and grate finely. Add together with the flour, salt and olive oil to the bowl with the yeast and mix. Knead about 4-5 minutes until you get a smooth dough. Take out of the bowl and knead with your hands on a floured surface for a minute or so – the dough will be quite soft. Place in the bowl again, cover with a kitchen towel and place in the warm oven. Let rise for about 45-50 minutes.
- Take the bowl out of the oven and preheat the oven to 390˚F (200°C). Line a baking sheet with baking parchment and set aside. Place the dough on a floured surface and hit it several times to get some air out. Divide into 8-9 equal pices and form smooth balls. Place with enough space in between on the prepared baking sheet, cover with a kitchen towel and let rise again for 10-15 minutes.
- Cut the surface of the bread rolls if you like and place on the lowest rack of the oven and bake for 28-30 minutes. Take out of the oven and let cool down on a wire rack. Serve completely cooled or still a bit warm – up to you!
Notes
- Enjoy baking!
I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
Wow – I’ve never seen bread like this, it looks fantastic and so soft and fluffy.
A great recipe – well done.
Thank you! They are my favorites lately, cause they are so easy to make :)
Cheers,
Marc
Sieht super aus! Werd ich direkt heute Abend testen. Montag ist Burgertag :) Und wenn’s schnell geht, backe ich auch gerne mal die Brötchen dazu. Mit Kartoffeln im Teig hab ich noch gar nichts gebacken – ich bin also gespannt :)
Sonnige Grüße und eine schöne Woche!
Hallo Ronja,
hoffe sie haben geschmeckt – falls Du sie gebacken hast :)
Für Burger finde ich die super gut geeignet!
Viele Grüße,
Marc
Uhh, Kartoffelbrötchen!! Die sehen lecker aus!
Lieben Gruß,
Jenny
Danke! Die sehen nicht nur lecker aus – sie sind es auch ;)
LG,
Marc
They are fantastic, I make them very similar, but I add half water, half milk, lard instead of oil, and only 20 grams of yeast. In Spain its name is “mollete”.
Best regards from Madrid