Name: Potato rolls with rosemary – fluffy savory baked goods instead of bread
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Ingredients: 500 g cooked potatoes (peeled, cooled); 630 g plain flour (type 00 or regular plain); 150 ml milk (lukewarm); 100 ml extra virgin olive oil; 14 g fresh yeast (or 5 g dried); 4 g sugar; 12 g salt (1 heaping teaspoon); a few sprigs of fresh rosemary; olive oil; coarse salt; rosemary

Potatoes Peel the cooked potatoes, let them cool and cut into cubes or press through a ricer.

Yeast starter Crumble the yeast into the lukewarm milk, add the sugar, stir and let stand for 10 minutes, until it starts to foam.

Mixing the dough Place the potatoes in a bowl, add the starter, oil, a few rosemary sprigs and mix. Gradually work in the flour. Once the mixture comes together, add the salt and knead until a soft, non-sticky dough forms.

First rise Place the dough into a greased bowl, cover with cling film and let rise for about 2 hours, until doubled in size.

Shaping Divide the risen dough into 10 pieces (approx. 180 g). Shape each into a ball and arrange them on a baking sheet lined with parchment paper. Cover with cling film and let rise for another 15 minutes.

Finishing Lightly "flatten" the balls with your fingers, brush with oil, sprinkle with coarse salt and rosemary. Optionally press half of a cherry tomato or an olive into the center.