Potato Rolls
Potato Rolls are a delightful treat that perfectly combines soft, fluffy dough with a flavorful potato filling. Ideal as a side dish or a comforting snack, these rolls are not only easy to make but are also a great way to enjoy a classic ingredient in a new form. Whether served warm straight from the oven or enjoyed later, Potato Rolls are sure to be a hit with family and friends.
Ingredients
- 720 g all-purpose flour (approximately 5.6 cups)
- 400 ml warm milk (approximately 1.7 cups)
- 100 ml warm water (approximately 0.4 cups)
- 100 ml seed oil (approximately 0.4 cups)
- 10 g dry yeast (approximately 1 tablespoon)
- 40 g sugar (approximately 3 tablespoons)
- 8 g salt (approximately 1.5 teaspoons)
- 3 medium potatoes (about 600 g, approximately 1.3 lbs)
- 1 medium onion
- 50 ml olive oil (approximately 0.2 cups)
- 15 g tomato paste (approximately 1 tablespoon)
- Salt, black pepper & chili pepper to taste
- Fresh chopped parsley (for garnish)
- 1 egg yolk (for brushing)
- 5 ml oil (for brushing, approximately 1 teaspoon)
Directions
- In a large mixing bowl, dissolve the dry yeast and sugar in the warm milk and warm water. Allow this mixture to sit for about 5-10 minutes until it becomes frothy. Next, add the seed oil and gradually mix in the flour and salt. Knead the dough for 3-4 minutes until smooth. Cover the bowl with a cloth and let the dough rise in a warm place until it doubles in size, approximately 1 hour.
- While the dough is rising, prepare the filling. Boil the potatoes in a pot of water until they are soft, about 15-20 minutes. Once done, drain and mash them in a bowl. In a skillet, sauté the chopped onion in olive oil over medium heat until golden brown. Add the tomato paste and cook for an additional 2 minutes. Combine the sautéed onion mixture with the mashed potatoes, seasoning with salt, black pepper, and chili pepper to taste. Let the filling cool.
- Once the dough has risen, preheat your oven to 180°C (350°F). Divide the dough into 18 equal pieces and roll each piece into a rectangle. Spread a generous amount of the potato filling onto each rectangle, then roll them up tightly from one edge to the other. Arrange the rolled dough on a baking sheet lined with parchment paper and let them rest for about 15 minutes.
- For a beautiful finish, brush the tops of the rolls with a mixture of egg yolk and a little oil. Bake the Potato Rolls in the preheated oven for 25-30 minutes, or until they are golden brown and cooked through.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 18 rolls
Nutrition Info: Approx. 140 calories per roll
How to serve
Potato Rolls are versatile and can be served in numerous ways. Enjoy them warm as a side dish with soups or salads, or serve them as a delightful appetizer at gatherings. They can also be paired with dips or spreads, such as butter or sour cream, for added flavor. For an extra touch, garnish with fresh chopped parsley before serving.
FAQs
1. Can I prepare the Potato Rolls in advance?
Yes, you can prepare the rolls ahead of time. Shape them and place them on the baking sheet, then cover and refrigerate for up to 24 hours before baking. Allow them to come to room temperature and rise slightly before baking.
2. Can I freeze the Potato Rolls?
Absolutely! After baking and cooling, you can freeze the rolls in an airtight container. To reheat, bake them directly from the freezer for about 15-20 minutes at 180°C (350°F).
3. What variations can I try for the filling?
Feel free to experiment with fillings by adding cheese, herbs, or other vegetables. For a meatier option, ground meat or sausage can also make a delicious filling for these rolls.
Potato Rolls
Ingredients
Method
- In a large mixing bowl, dissolve the dry yeast and sugar in the warm milk and warm water. Allow this mixture to sit for about 5-10 minutes until it becomes frothy.
- Add the seed oil and gradually mix in the flour and salt.
- Knead the dough for 3-4 minutes until smooth.
- Cover the bowl with a cloth and let the dough rise in a warm place until it doubles in size, approximately 1 hour.
- While the dough is rising, boil the potatoes in a pot of water until they are soft, about 15-20 minutes.
- Once done, drain and mash the potatoes in a bowl.
- In a skillet, sauté the chopped onion in olive oil over medium heat until golden brown.
- Add the tomato paste and cook for an additional 2 minutes.
- Combine the sautéed onion mixture with the mashed potatoes, seasoning with salt, black pepper, and chili pepper to taste.
- Let the filling cool.
- Once the dough has risen, preheat your oven to 180°C (350°F).
- Divide the dough into 18 equal pieces and roll each piece into a rectangle.
- Spread a generous amount of the potato filling onto each rectangle, then roll them up tightly from one edge to the other.
- Arrange the rolled dough on a baking sheet lined with parchment paper and let them rest for about 15 minutes.
- For a beautiful finish, brush the tops of the rolls with a mixture of egg yolk and a little oil.
- Bake the Potato Rolls in the preheated oven for 25-30 minutes, or until they are golden brown and cooked through.
