These soft wholemeal potato rolls are a perfect way to use up leftover boiled potatoes.
Mashing the cold potatoes and adding them to the dough gives you wonderfully moist, soft rolls that stay fresh for 4-5 days when kept in a tightly sealed bag at room temperature.
They also freeze well, so you always have freshly baked potato rolls to hand.
The rolls are very easy to bake, and they work for breakfast, lunch and packed lunches, alongside soups and salads – or as a healthier take on the traditional Danish birthday bun.
Ingredient alternatives
You can vary the recipe depending on what you have in the fridge and cupboards. Here are a few suggestions:
- The oil can be replaced with 50 g butter if you want a richer flavour.
- The wholemeal flour can be replaced with spelt flour, graham flour or similar, depending on what you have available.
- The mashed potatoes can be replaced with ready-made mash if you have some left over.
Can the dough be kneaded without a machine?
The dough is best kneaded in a stand mixer until it comes together and becomes easy to work with.
If you don’t have a stand mixer, you can also mix the dough by hand, but it won’t develop the same elasticity. In that case, I’d recommend dropping spoonfuls of dough onto a baking tray rather than shaping them into rolls.
Wholemeal potato rolls
Ingredients
- 300 ml lukewarm water
- 25 g fresh yeast
- 350 g cold boiled potatoes
- 1 egg
- 1 tbsp honey or sugar
- 50 ml rapeseed oil – or another neutral-flavoured oil
- 450 g plain flour
- 200 g wholemeal flour
- 1 1/2 tsp salt
- Milk, for brushing
Method
- Mash the potatoes.
- Dissolve the yeast in the water, then add the mashed potatoes, egg, honey and oil.
- Mix the flours and salt, and add a little at a time.Knead the dough in a stand mixer until all the flour is fully worked into the dough – add it a little at a time.
- Knead the dough thoroughly until it pulls away from the sides of the bowl. This takes 5-8 minutes depending on the power of your mixer.
- Rub your hands with a little oil, shape the dough into a ball and return it to the bowl.Cover with cling film and a tea towel, and leave the dough to rise at room temperature for 1 1/2 hours.
- Knock the air out of the dough, divide it into 18 equal pieces of about 80 g each, and shape them into rolls. For a tight, smooth surface, fold the edges of each piece in underneath so they overlap, then roll each piece into a smooth, round ball. If the dough is sticky, rub your hands with a little oil; avoid using more flour as far as possible.
- Place the rolls on a baking tray lined with baking parchment for their second rise, cover with a tea towel and leave for 30 minutes.
- Brush the rolls with milk and bake in a preheated conventional oven (top and bottom heat) at 225°C for about 12 minutes.
- Let the rolls cool before packing them in tightly sealed bags.
Nutrition
Premium
Du har glemt at skrive sukker/honning på i fremgangsmåden.
Hej Charlotte
Du har helt ret, det er rettet. Tak for at skrive det:)
Warm wishes, Dianna
Hej Dianna
Har fulgt opskriften, men dejen er meget klistret, og har ikke mulighed for at folde dejen som beskrevet. Hvad mon jeg har gjort galt? Dejen ville ikke rigtig slippe kanterne i røremaskine. Tusind tak for en skøn hjemmeside med lækker mad.
Venlig hilsen
Lone
Hej Lone
Det kan have noget med røremaskinen at gøre, den skal have god fart på – så måske det er der den er gået galt.
Tilsæt blot lidt ekstra mel en anden gang, men hold det på så lidt som muligt, så de bliver så saftige som muligt:)
Warm wishes, Dianna
Hvad for noget fuldkorns hvede bruger du?
Opskriften med fordelingsvolumen for ingredienserne mangler for kartoffelboller e
Hej Ina
Den er lagt på nu, beklager fejlen 🙂
Warm wishes, Dianna