In Germany, potato bread roll also called as kartoffelbrot. These little rolls are made by combing with bread flour, spelt flour and mashed potato. The combination of ingredients makes the rolls soft, fluffy, springy texture and wonderful crust. It’s best to eat with one-pot meal such as cabbage soup, beef
stew , butter chicken stew in tomato sauce , etc . .
Ingredients:
400gm bread flour
50gm All purpose flour
50gm spelt flour
300gm mashed potatoes
150gm natural yeast / sourdough starter
10gm salt
10gm honey
20gm olive oil
130gm potato water
Instructions:
Boil 300gm of peeled potatoes in a slightly salted water and cook for 20 minutes over low heat with lid closed. Scope out 130gm potato water and set aside to cool. Drain potatoes using a colander and let it cool down to room temperature. Mash the potatoes and set aside.
Combine potato water, sugar and natural yeast in a tall cup, stir with whisk till completely dissolved and set aside.
Mix the mashed potatoes, flour, yeast water mixture, oil and salt in a mixing bowl and knead until the dough is smooth and less sticky. Afterwards transfer the dough to a lightly floured countertop and sprinkle some flour on the dough. Thoroughly knead the dough with your hands until the dough is covered all around with a light flour layer. Cover with a cloth and let rise for an hour until increased double in size.
Place a baking tray at the bottom of the oven, Preheat the oven to 200 degree Celsius. Score the rolls and place in the hot oven. Pour 1 cup of hot water into the baking tray. Bake 15-20 minutes until they are nicely golden brown and crisp.
