These moist, earthy-mild rolls with fine crust are ideal for every occasion.
German Potato RollsCourse: Breakfast, BrunchCuisine: GermanDifficulty: Medium
125 g / 4.4 oz potatoes, boiled, peeled, and mashed
370 g / 13.1 oz all-purpose flour
40 g / 1.4 oz whole wheat flour
260 g / 9.2 oz water, cold
10 g / 0.4 oz salt
a small chunk of fresh bakers’ yeast (about the size of a chickpea)
8 g / 0.3 oz butter, softened
2 same-size, large baking sheets
- Cook the potatoes with the skins on in salted water until soft. Drain, let cool, peel, and mash finely with a potato ricer or, alternatively, with a potato masher.
- Prepare the dough: In a large bowl whisk together both flours and add the finely mashed potatoes and butter. From the measured out water set aside about 3 – 4 tablespoons and dissolve the yeast in it. Add salt to the rest of the water, dissolve the salt in it, and add to the flour and potato mixture. Finally, add the dissolved yeast. Using your hand combine all ingredients by kneading the dough until it is smooth and slightly sticky. Knead and form the dough into a tight ball then cover the bowl airtight with a lid or aluminum foil (the surface of the dough must not dry out). Set the dough aside to rest and mature for 24 hours at room temperature (at least 22°C / 72°F).
- Stretch and fold the dough: During those 24 hours stretch and fold your dough every 8 hours (first time after 8 hours of resting and again after 16 hours of resting). To stretch and fold your dough first dip your hand in water. It will prevent the dough from sticking to your hand. Then push your hand deep under the dough, pull the dough to you, and fold it over the rest of the dough. Repeat the process from all sides until the whole dough is folded and lies round and tight in the bowl. After each stretching and folding cover the bowl, set it aside, and let the dough rest.
- Divide and shape: Transfer the dough onto a flour-dusted workspace. Gently stretch the dough into a rectangle. Using both hands, slightly lift the right side of the dough and fold it one-third of the way across the rectangle. Repeat on the left side. Carefully lift and fold the top and bottom sides in the same manner. With your fingertips, very gently press all over the surface of the dough to make it evenly thick. Using a bench scraper cut the dough lengthwise in half. Divide each half into 4 or 5 equal rectangles. Place all rectangles on a flour-dusted dish towel, cover with a second dish towel, and set aside to proof for 1 hour.
- Preheat the oven, with the baking sheets in it, to 485F / 250C.
- Bake: Cut a sheet of parchment paper to fit the baking sheet. Place the rolls on the parchment paper, leaving space in between. Take the hot baking sheets out of the oven, pull the parchment paper onto the hot baking sheet, and cover with the other baking sheet (like two shells). Load in the oven, reduce the heat to 445F / 230C, and bake for 20 minutes. 5 minutes into the baking process, take off the top baking sheet and continue baking until golden. Let the rolls cool on a cooling rack. Repeat the baking process with any remaining rolls. Allow the baking sheets to heat up again before the second round.
- Cook a little more potatoes so that after peeling and mashing you can add exactly 125 g of mashed potatoes to the dough.