Are you the type “we are going out for brunch” or “we are staying home for a Sunday breakfast”? I like both, to be honest. I can enjoy a nice brunch or breakfast in a café or restaurant as well as a lazy Sunday morning at home with homemade bread and bread rolls. Real homemade bread rolls, nothing from a bakery ;) Sounds like a lot of work, but it is actually an easy task. These bread rolls with potatoes and spelt wholemeal flour are simple and easy to make. You don’t have to be a pro at bread baking. All you need is to get up a bit earlier than normal :P
I really love potato bread rolls. They are delicious. Great crust and the inside is light and airy, never dry because of the potatoes in the dough. And for someone like me, who is not very experienced in bread baking, an easy task.
There is nothing better than homemade bread and bread rolls. Fresh from the oven, still a bit warm… awesome! The only problem is, that these bakes often require a lot of attention and skill. Some recipes are asking for many steps over several days, exact temperatures when preparing starter doughs and so on. These potato bread rolls are much easier though. The also need couple hours for proofing, but all in all, it’s a pretty easy recipe and not many steps to do to get a nice result.
This recipe today is made with wholemeal spelt flour I ground at home – I have a new little machine* in my kitchen that does that for me ;) Very handy. You can use store-bought flour of course. Using wholemeal spelt flour gives these bread rolls a nice flavor. Good for sweet and savory toppings ;)
When making the dough, you should make sure it is not too sticky. Depending on the flour you are using, you might have to add some more water or more flour to the dough. It can be a bit sticky, but it should not be too soft.
INGREDIENTS / ZUTATEN
5.3 oz. (150g) potatoes, cooked
3.4 fl. oz. (100ml) lukewarm water
1/4 cup (60ml) lukewarm milk
1/2 tsp. sugar
0.4 oz. (12g) fresh yeast
7 oz. (200g) spelt wholemeal flour
3.5 oz. (100g) all-purpose flour
3/4 tsp. salt
150g Kartoffeln, gekocht
100ml lauwarmes Wasser
60ml lauwarme Milch
1/2 TL Zucker
12g frische Hefe
200g Dinkel Vollkornmehl
110g Weizenmehl (Type 405)
3/4 TL Salz
DIRECTIONS / ZUBEREITUNG
2. Mix the water with milk and sugar in a bowl. Add the yeast and mix until dissolved. Let stand for 10 minutes.
3. Add the two flours and salt to a large bowl and mix. Add the yeast mixture and potatoes and knead until you get a nice, smooth dough. Cover and let rise in a warm place for about 1 hour – the volume should double.
4. Place the dough on a floured surface and knock out the air. Divide into 8 equal pieces and form balls. Dust with flour and place on a piece of baking parchment. Cover and let rise again for about 45-60 minutes.
5. Preheat the oven with a baking sheet or pizza stone* to a temperature of 425°F (220°C) for about 30 minutes. Use a sharp knife and cut into the surface of each dough ball. Pull with the baking parchment on the baking sheet or pizza stone. Place a heatproof bowl with water in the oven and bake the bread rolls for about 15-20 minutes until golden brown. The rolls are done when you knock on the bottom side and you get a hollow sound.
2. Das Wasser mit der Milch und dem Zucker in einer Schüssel vermischen und dann die Hefe zerbröckeln und dazugeben. Alles verrühren, bis sich die Hefe aufgelöst hat und dann etwa 10 Minuten stehen lassen.
3. Die beiden Mehlsorten und das Salz in eine großer großen Schüssel vermischen. Die Hefemischung und die Kartoffeln dazugeben und alles zu einem glatten Teig verkneten. Den Teig abdecken und an einem warmen Ort für etwa 1 Stunde gehen lassen, bis sich das Volumen verdoppelt hat.
4. Den Teig auf einer gut bemehlten Fläche noch einmal kurz durchkneten und dann in 6-8 gleich große Portionen aufteilen und zu Kugeln formen. Die Kugeln mit etwas Mehl bestreuen und dann auf ein großes Stück Backpapier legen, abdecken und weitere 45-50 Minuten gehen lassen.
2. Den Backofen mit einem Backblech oder Pizzastein* auf 220°C (425°F) für mindestens 30 Minuten vorheizen. Die Teigkugeln mit einem scharfen Messer kreuzweise einschneiden und dann mitsamt dem Backpapier auf das Blech oder den Pizzastein ziehen, eine feuerfeste Schüssel mit Wasser in den Ofen stellen und dann die Brötchen für 15-20 Minuten goldbraun backen. Die Brötchen sind fertig, wenn man auf die Unterseite klopft und es hohl klingt.
Craving more? Keep in touch on Facebook, Twitter, Instagram and Pinterest for new post updates and more. You can also contact me with any questions or inquiries!
Here is a version of the recipe you can print easily.
Potato Spelt Wholemeal Bread Rolls
- Prep Time: 25
- Cook Time: 20
- Total Time: 270
- Yield: 8 1x
Description
Delicious homemade bread rolls with potato and spelt wholemeal flour.
Ingredients
- 5.3 oz. (150g) potatoes, cooked
- 3.4 fl. oz. (100ml) lukewarm water
- 1/4 cup (60ml) lukewarm milk
- 1/2 tsp. sugar
- 0.4 oz. (12g) fresh yeast
- 7 oz. (200g) spelt wholemeal flour
- 3.5 oz. (100g) all-purpose flour
- 3/4 tsp. salt
Instructions
- Cook the potatoes in salt water until cooked through. Let cool down, peel and press through a potato press. Set aside.
- Mix the water with milk and sugar in a bowl. Add the yeast and mix until dissolved. Let stand for 10 minutes.
- Add the two flours and salt to a large bowl and mix. Add the yeast mixture and potatoes and knead until you get a nice, smooth dough. Cover and let rise in a warm place for about 1 hour – the volume should double.
- Place the dough on a floured surface and knock out the air. Divide into 8 equal pieces and form balls. Dust with flour and place on a piece of baking parchment. Cover and let rise again for about 45-60 minutes.
- Preheat the oven with a baking sheet or pizza stone to a temperature of 425°F (220°C) for about 30 minutes. Use a sharp knife and cut into the surface of each dough ball. Pull with the baking parchment on the baking sheet or pizza stone. Place a heatproof bowl with water in the oven and bake the bread rolls for about 15-20 minutes until golden brown. The rolls are done when you knock on the bottom side and you get a hollow sound.
Notes
- Enjoy baking!
*Affiliate Link (Werbung) to Amazon Germany.
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 ;) 
