Potato Caraway Rolls

Light yeast rolls with mashed potato and aromatic caraway, crispy on the outside and especially moist on the inside. They go well with cheese, spread, or a hearty soup.

By yumbelo · 8 servings · 150 minutes

Ingredients

• 500 g wheat flour type 550
• 250 g floury potatoes
• 250 ml lukewarm water
• 1 Packung dry yeast
• 1 TL sugar
• 2 TL salt
• 2 TL ground caraway
• 3 EL olive oil

Method

1. Boil the potatoes in their skins until soft, drain, peel, and mash them into a fine potato purée while still warm. Let cool.
2. Stir the lukewarm water with sugar and dry yeast and let stand for about 5 minutes until the mixture is slightly frothy.
3. Knead the flour, salt, caraway, potato purée, olive oil, and yeast mixture together in a large bowl, then knead for about 8 to 10 minutes into a smooth, elastic dough.
4. Cover the dough with a cloth and let it rise in a warm place for about 60 minutes, until its volume has doubled.
5. Divide the dough into 8 equal pieces and shape each into a round roll. Place on a baking sheet lined with parchment paper and let rise loosely covered for another 30 minutes.
6. Preheat the oven to 220 °C, conventional heat (top and bottom). Dust the rolls with a little flour, slide them in, and bake for about 20 minutes until golden brown. They are done when they sound hollow when you tap the bottom.
7. Let the rolls cool completely on a wire rack before cutting them open.