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.

3 Responses t_on Potato Rolls out of the bottle

  1. Bee March 22nd, 2020

    Die Brötchen sind gerade noch im Ofen bei der zweiten Runde ruhen. Ich bin super gespannt, ob sie so toll schmecken, wie wir hoffen. Und dann les ich mich mal hier ein… Zeit hab ich ja grad genügend 😉

    Reply
  2. Bettina Hermes March 21st, 2020

    Hallo Stefanie,

    Das wundert mich aber, dass es gar keinen Kommentar zu dieser tollen Idee gibt. Ich habe die Brötchen gebacken, weil mich immer wieder Leute nach Rezepten fragen, die wenig bis gar keine Erfahrung mit dem Backen oder mit Sauerteigen haben. Ich bin von der Einfachheit des Rezeptes und dem Geschmack total begeistert. Werde das bestimmt des öfteren verschenken (wenn es wieder Mehl und Trockenhefe gibt) und auch mal öfter backen, wenn es schnell gehen soll.

    Allen, die sich ernsthaft mit dem Brotbacken auseinandersetzen wollen, empfehle ich ausgiebiges Lesen in deinem Blog und deinen Büchern.

    Liebe Grüße
    Passt gut auf euch auf und bleibt gesund!

    Bettina

    Reply

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