Ingredients
Scale
- 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!