Homemade potato rolls: The ultimate zero-waste breakfast treat

You should prepare potato rolls for at least two reasons: they are simply divine, and they perfectly fit into the idea of zero-waste cooking, as the base can be leftover potatoes from lunch. I love this recipe, and on free mornings, I serve my loved ones homemade bread.

You can make potato rolls with instant yeast in no time, and you probably have most of the ingredients in your kitchen. Aside from the potatoes and yeast, you'll need a bit of flour, salt, water, and literally a few drops of olive oil. Potato rolls are fluffy inside and slightly moist—thanks to the potato purée. This also helps them stay fresh longer, but they usually disappear so quickly that they don't have time to go stale.

Potato rolls are the perfect solution for a delicious breakfast. We love bread, and homemade bread tastes even better. Butter melting on a fresh and slightly warm roll brightens the morning like nothing else. You must save this recipe.

Ingredients:

• 300 grams of potato purée,
• 300 grams of whole wheat flour,
• 250 grams of all-purpose flour,
• 1 tablespoon of olive oil,
• 3 teaspoons of instant dry yeast,
• 1.5 teaspoons of salt,
• 300 millilitres of lukewarm water.

Preparation:

1. Sift the flours and mix with the potato purée. Add yeast and salt.
2. Add lukewarm water to the mixture and start kneading the dough. Knead it for about 5 minutes; you can use a mixer.
3. Place the dough in a bowl, cover with a cloth, and let it rise for 1 hour.
4. After this time, divide the dough into 8 parts. Lightly moisten your hands with olive oil, then shape the dough pieces into rolls. Place the rolls on a baking sheet lined with parchment paper.
5. Cover the rolls and leave them for 40 minutes. Then lightly sprinkle them with olive oil and bake at 190°C for 15-18 minutes.
6. Cool the ready rolls on a rack.