Description

These potato whole grain rolls are a savory taste experience! Due to the high potato content, they are particularly juicy and stay fresh for a long time. I like to bake them on the weekend for an extensive breakfast or a cozy brunch. The recipe is easy to implement and the rolls are a great accompaniment to soups, salads or simply pure with some butter. The whole wheat flour provides a rustic note and makes the rolls extra nutritious. An absolute must for all bread lovers!

Ingredients (6 ingredients)

700 g Potatoes (floury)

4 tsp Salt

1 tbsp Dry baking yeast

2 tbsp Extra virgin olive oil

260 g Wheat whole wheat flour

400 g Wheat flour flour type 405

Preparation (10 steps)

Prepare potatoes

Thermomix® Setting

25 min/212°F/Speed 1 100

Put 700 g peeled and sliced potatoes into the steaming basket. Add 2 tsp salt and 700 ml water to the mixing bowl, insert the steaming basket and cook for 25 min./100°C/speed 1.

1500

Collect potato water and let potatoes cool

After cooking, remove the steaming basket and collect the potato water (approx. 120 ml will be needed later). Let the potatoes cool in a bowl.

Prepare yeast

Add 1 tbsp dry baking yeast to 120 ml of the cooled potato water and let it stand for a short 5 min.

Chop potatoes

Thermomix® Setting

10 sec/Speed 4

Place the cooled potatoes in the mixing bowl and chop for 10 sec./speed 4.

Prepare dough

Thermomix® Setting

12 min/Kneading speed

Add 2 tbsp olive oil, the yeast water, 260 g wheat whole wheat flour, 400 g wheat flour type 405 and 2 tsp salt to the potatoes in the mixing bowl and knead for 2 min./kneading setting. Then knead for another 10 min./kneading setting.

720

Let the dough rise

Put the dough in a bowl, cover and let it rise in a warm place for 30 min.

Shape rolls

Place the dough on a floured work surface and divide into 14 equal pieces (approx. 100 g per piece). Flatten each piece of dough, fold the outer sides inwards and form into a ball with your hands. Place the rolls with the underside facing up on a baking sheet lined with baking paper and let them rise for another 30 minutes covered with a cloth.

Preheat oven

Preheat the oven to 185 °C - 190 °C.

Bake rolls

Bake the rolls in the preheated oven for approx. 40 min.

Let cool

Let the finished rolls cool for at least 20 min. before cutting.

Finished cooking? Great! 🎉

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About this recipe

For me, these potato whole grain rolls are a tribute to the simple, honest cuisine of my grandmother. She always had a supply of homemade bread and rolls in the house, and the smell of freshly baked bread is inextricably linked to childhood memories for me. Although she baked her breads without a Thermomix®, I am sure she would have appreciated the efficiency and consistent quality of this kitchen helper. The potatoes are the secret of these rolls. They provide incredible juiciness and keep the rolls fresh for days. Floury potatoes are the best choice here, as they contain a lot of starch, which gives the dough a good bond. The olive oil not only contributes to the taste, but also makes the dough smoother. The whole wheat flour brings a rustic note and a pleasant texture into play, while the wheat flour type 405 ensures the necessary elasticity. Make sure to use fresh yeast to ensure that the dough rises well. When preparing in the Thermomix®, it is important to let the potatoes cool well after cooking before they are crushed. Otherwise, the heat could kill the yeast. The potato water used to stir in the yeast should also not be too hot. The kneading time in the Thermomix® is crucial for the development of the gluten, which is responsible for the structure of the rolls. After kneading, let the dough rise in a warm place until it has increased significantly. Shaping the rolls takes some practice, but don't worry if they don't look perfect – the taste counts! For a vegetarian version, you can simply leave the rolls as they are. For a vegan version, you would have to look for alternatives to the yeast, but this would significantly change the texture and taste. Feel free to experiment with different spices! Caraway seeds, fennel seeds or some rosemary go perfectly with potato rolls. Roasted onions or garlic can also be added to the dough. These savory potato whole grain rolls are versatile. They taste great with soups, salads or simply pure with some butter and a touch of sea salt. They are also a great alternative to traditional baguette as a side dish for grilling. Top them with cheese, sausage or vegetables for a delicious sandwich. The rolls can be stored well. It is best to store them in a bread bin or a paper bag. You can also freeze them and thaw them as needed. If you want to prepare the rolls the day before, you can let the dough rise in the refrigerator overnight after kneading. The next day, shape the rolls and bake them as described in the recipe. This way you have fresh, homemade rolls in the morning.