top of page
  • Susanne

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 malted barley

  • 11g salt

  • 15g butter

How to make them:

Mix the flours, mashed potatoes, buttermilk and water until combined and leave to stand at room temperature for about 45 minutes.

Add everything else and knead the dough well for about 5 minutes in your kitchen machine or 10 minutes by hand.

Potentially add a bit more water if the dough is too dry, it should come off the rim of the bowl easily.

Put the dough into a rectangular plastic container and cover with a tea towel and leave to stand for 10-12 hours (over night is best).

In the morning carefully let the dough slide onto a floured surface and cut into 12 large or 18 medium sized rectangular bread rolls without pressing the air out of the dough.

Preheat the oven to 250 degrees Celsius and leave the raw rolls on a floured firm tea towel for 20-30 minutes to prove, pull part of the tea towel up a little between the pieces to support them.

Best to bake the rolls on a pizza baking tray (with holes in it) or a baking stone if you have. Leave on 250 for 10 minutes and then open the oven door wide to let out some of the heat and reduce to 210 degrees Celsius for another 10-12 minutes until they're browned and the crust is crisp.

The rolls should sound hollow when you knock on their bottoms. Leave to cool a bit before starting to eat.

Hope you enjoy them as much as we do!

13 views0 comments
bottom of page