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🍽️ Crispy Rolls with Potato Content

273 kcal · 30 min · 4 servings

Crispy Rolls with Potato Content Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Fill 500 milliliters of water into the mixing container and add one teaspoon of salt.
  2. 2. Peel the potatoes and wash them thoroughly.
  3. 3. Cut the potatoes into halves or quarters depending on their size.
  4. 4. Place the potato pieces into the cooking insert.
  5. 5. Insert the cooking insert into the mixing container.
  6. 6. Place the measuring cup on top and start the steam cooking function for 15 minutes.
  7. 7. Remove the cooking insert from the container after cooking.
  8. 8. Let the potatoes cool down completely for 30 minutes.
  9. 9. Pour the cooking water into a measuring cup and set it aside.
  10. 10. Put the cooled potatoes into the empty mixing container.
  11. 11. Crush the potatoes with the measuring cup on top for 5 seconds on level 4.
  12. 12. Remove the crushed potatoes from the container.
  13. 13. Rinse the mixing container thoroughly.
  14. 14. Top up the reserved cooking water with regular water to 450 milliliters.
  15. 15. Pour the topped-up water into the clean mixing container.
  16. 16. Crumble some yeast into the water.
  17. 17. Add sugar.
  18. 18. Stir the mixture with the measuring cup on top for 3 minutes on level 1 at 37 degrees Celsius.
  19. 19. Add wheat flour to the yeast mixture.
  20. 20. Add spelt flour.
  21. 21. Add olive oil.
  22. 22. Add one and a half teaspoons of salt.
  23. 23. Add the previously crushed potatoes to the pre-dough.
  24. 24. Knead the dough with the measuring cup on top for 2 minutes using the dough knead function.
  25. 25. Take the sticky dough out of the container with a spatula.
  26. 26. Put the dough into a bowl that you have dusted with flour.
  27. 27. Cover the bowl with a damp kitchen towel.
  28. 28. Let the dough rise in a warm place for about 1 hour.
  29. 29. Line two baking sheets with baking paper.
  30. 30. Take the dough out of the bowl and put it on a floured work surface.
  31. 31. Knead the dough vigorously.
  32. 32. If the dough is still too sticky, work in some wheat flour.
  33. 33. Divide the dough into two halves using a dough scraper.
  34. 34. Shape each half into a roll.
  35. 35. Cut eight pieces from each roll.
  36. 36. Shape each piece into a small roll.
  37. 37. Place the rolls on the sheets with enough space between them.
  38. 38. Cover the rolls again with a damp kitchen towel.
  39. 39. Let the rolls rise for another 30 minutes.
  40. 40. Preheat the oven to 220 degrees Celsius.
  41. 41. Slide the sheets into the oven one after the other.
  42. 42. Bake the rolls for about 20 minutes until crispy.
  43. 43. Extend the baking time if the rolls are still too light.
  44. 44. Let the finished rolls cool down on a cake rack.

Nutrition per serving