In Germany, potato bread rolls are also called kartoffelbrot. These little rolls are made by combining bread flour, spelt flour, and mashed potatoes. The combination of ingredients makes the rolls, with a springy texture and a wonderful crust.
They’re best enjoyed with one-pot meals 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 300g of peeled potatoes in slightly salted water and cook for 20 minutes over low heat with the lid closed.
Scoop out 130g of potato water and set aside to cool. Drain the potatoes using a colander and let them cool down to room temperature.
Mash the potatoes and set aside. Combine the potato water, sugar, and natural yeast in a tall cup, stir with a whisk until 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 it is covered all around with a light flour layer.
Cover with a cloth and let rise for an hour until doubled in size.
After an hour, transfer the dough to a lightly floured countertop and briefly knead it. Shape into a ball and divide it into 9 large or 16 small portions.
Shape each portion into an oval or round shape and place them on a baking tray.
Sprinkle some flour, cover, and proof for 30 minutes until the volume has doubled in size. Place a baking tray at the bottom of the oven.
Preheat the oven to 200 degrees Celsius. Score the rolls and place them in the hot oven. Pour 1 cup of hot water into the baking tray.
Bake for 15-20 minutes until they are nicely golden brown and crisp.