Wholemeal potato rolls

Recipe for soft, moist potato rolls made with wholemeal flour.

Course Bread, Breakfast, Side dish

Cuisine Danish

Nøgleord Fluffy rolls, Potato rolls, Soft rolls, Wholemeal rolls

Total Time 2 30

Servings rolls

Calories 178kcal

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.