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🍳 Potato rolls with four homemade spreads

215 kcal · 30 min · 4 servings

Potato rolls with four homemade spreads Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Dissolve the yeast in the water.
  2. 2. Mix the yeast solution with the bread mix.
  3. 3. Knead the dough vigorously for about 5 to 10 minutes.
  4. 4. Cover the dough and let it rest for 30 minutes.
  5. 5. Cut the dried tomatoes into fine cubes.
  6. 6. Peel the shallot and half a clove of garlic.
  7. 7. Cut the shallot and garlic into fine cubes as well.
  8. 8. Mix the tomato cubes with the shallot and garlic cubes.
  9. 9. Add the tomato paste, sugar, 6 tablespoons of olive oil, and a pinch each of cayenne pepper, salt, and pepper.
  10. 10. Set the red tapenade aside.
  11. 11. Finely chop the olives.
  12. 12. Finely chop the remaining half clove of garlic.
  13. 13. Finely chop the capers.
  14. 14. Finely chop the thyme.
  15. 15. Mix the chopped olives, garlic, capers, and thyme.
  16. 16. Add 6 tablespoons of olive oil and a pinch of pepper.
  17. 17. Mix half of the red tapenade with half of the cream cheese.
  18. 18. Mix the other half of the cream cheese with half of the olive tapenade.
  19. 19. Place the four different spreads in the refrigerator.
  20. 20. Place the dough on a floured work surface.
  21. 21. Divide the dough into 16 equal portions.
  22. 22. Shape the portions into rolls with floured hands.
  23. 23. Place the rolls on a greased baking sheet.
  24. 24. Cover the rolls and let them rest for 20 minutes.
  25. 25. Preheat the oven to 200 degrees Celsius fan-forced.
  26. 26. Use your oven's steam function.
  27. 27. Score the rolls in a cross shape.
  28. 28. Place several trays in the oven at the same time.
  29. 29. Bake the rolls for about 16 to 18 minutes.
  30. 30. Remove the rolls from the oven.
  31. 31. Let the rolls cool down briefly.
  32. 32. Serve the rolls with the dips.

Nutrition per serving