December 22nd, 2013

Potato Rolls out of the bottle

Kartofflbrötchen

This year you can buy a lot of different bread mixes backed in Weck-Flasks. Even our book stores sells them. When I studied the flasks there I realized that they charge ten Euro for 750g of flour, yeast, salt and some spices or seeds! Really, ten Euro? I mean, ok, the Weck flask would cost something about two Euro. But then there are still 8 Euro left for a little bit of flour.

Home again I grabbed an old juice flask and filled it with layers of wheat flour, rye flour and potatoe flakes.  I used the organic instant mashed potatoes from Alnatura which consists only of dry potatoes flakes, salt and spices. Filling the flask took its time, so choosing one with a wide bottle neck would be better! The 500g of flour, potatoe flaks, yeast and salt cost me about 1,20 Euro and the flask was for free. And it is a nice present, even a last minute one, as long as you have the ingredients and a flask/glass with one litre volume at home.

Of course I test-baked the recipe, too! And I was surprised about the potatoey taste of the rolls, and I like their moist crumb and crisp crust very much, too. Maybe I should rethink my “no instant mash potatoe-rule” in favour for easy potato rolls!

Potato Rolls

yields 10 rollsKartofflbrötchen 2

 

For the Present

  • 350g flour Type 550
  • 100g whole rye flour
  • 50g potato flakes (I used the instant mashed potatoes form Alnatura)
  • 1 g dried yeast
  • 8g Salt

Add for baking

  • 350g Water (evt. 10-20g more)

Kartofflbrötchen 3Fill the ingredients for the Present in layers into a glass / flask.

To bake the rolls, fill the dry ingredients into a bowl and add the water. Mix until well combined. The dough should be soft and a little bit sticky. If the flour can not be easily mixed in, add another 10-20g.

Proof at room temperature for about 10 – 12 hours.

In the morning transfer the dough on a floured counter and flatten it carefully to 2 cm thickness. Use a dough scrapper to cut it into 10 regular pieces.

Transfer to a paper lined baking tray and proof for 20 min. while the oven is heating up.

Put the tray  with the rolls in the oven, throw a handful of ice cubes on the bottom of the oven and bake for 15 min on 250°C. Then open the oven a jar and switch to convection mode. Bake another 10 min on convection mode for a crisp crust.

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