Potato RollsL'ANTRO DELL'ALCHIMISTA
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- I cooked the steamed potatoes after cutting them into small pieces (it was necessary to cook them quickly, but you can boil them whole, or bake them in the oven, keep in mind, however, that the amount of water to be added will depend on the method of cooking the potatoes. the dough) and I passed them with the potato masher. I mixed the flour with yeast and malt (malt mustalways being 0.2 - 1% of the weight of the flour) I added the potatoes and started kneading (with the robot at maximum speed), gradually adding warm water and finally the salt. When a nice ball was created (the dough will always be a little sticky) I worked it by hand on a pastry board, floured it and put it on a bowl, covered with a damp dishcloth, and I put in the oven off, preheated to 50 °. After an hour I divided the pasta, making several balls that I placed well apart on the dripping pan of the oven, on a sheet of baking paper. I left to rise for another half hour, and in the meantime I turned on the oven. I brushed the sandwiches with a yolk beaten with a drizzle of oil and a finger of water and I baked in a hot oven at 200 ° for onehalf an hour and in any case until they are golden brown.
|Calories580Calories from Fat70|
|% DAILY VALUE|
|Calories from Fat70|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.