Potato rolls

Portions: 10 pieces

Ingredients:

Pre-dough:

·       100g wheat flour

·       100g tepid water

·       2g fresh yeast

Dough:

·       125g potatoes, peeled and strained

·       300g wheat flour

·       50g wholemeal rye flour

·       12g salt

·       20g olive oil

·       2g fresh yeast

·       135g tepid water

·       50g milk or plant- based milk

·       poss. 1 heaped tbsp of potato flavoring

Preparation:

· Mix the ingredients for the pre- dough until smooth and leave to stand overnight at room temperature, covered

· The next day, knead the pre- dough with the remaining ingredients to form a smooth dough

· Place in an oiled bowl, cover and let rise for approx. 1,5 hours

· Tip the dough onto a floured work surface, flatten it a little (carefully so that you don’t squeeze out all the air) and divide into triangular 100g pieces

· Place these on a baking tray lined with baking paper, dust with a little flour and cover and let rise for another 30- 45 minutes

· Bake at 230°C in a steam oven or in the oven with steam. Switch back to 200°C after 5 minutes. Shortly before the end of the baking time, let off the steam by opening the oven door briefly and bake until golden brown.