Potato and buttermilk bread rolls - fresh for your weekend breakfast!
These are great rolls (that also freeze well, both raw and baked) when you've got leftover potatoes and like a hearty bread roll for a weekend breakfast, to go with your soup at lunch time or as an alternative to your usual sandwich bread. Ingredients for 12 large or 18 medium sized bread rolls: 300g white spelt flour 200g strong white flour 100g rye flour 300g mashed (boiled) potatoes 200ml lukewarm water 180ml buttermilk at room temperature 10g fresh yeast 75g sourdough 20g