So... After cooking the potato "kegs" left me with a bit of chopped potatoes, and who read Last recipe for stuffed potato, already knows what I'm going to cook from the remains of potatoes, potatoes dough. Here is my recipe and dough, and rolls ...
Here is the potato, which remained after cooking potato "barrels" ...
All the remains of potatoes, I shifted into the pan, poured 2 cups water and put to boil until cooked, salt is added. Once the potatoes are cooked, I had cooled the right in the broth, then an immersion blender pyurirovala. I got kiseleobraznaya enough dough, and to thin out a little, she added in warm water, and all I got 0.5 l of liquid potato mixture. And that really was a mixture more uniform, it is necessary to pass through a sieve, blender still remain small grains of potato.
Now add to the mix 2 hours. l. yeast, 1/2 h. l. with a good slide saltand 6 hours. l. Sahara, Stir and leave it somewhere for 5 minutes to activate the yeast.
After 5 minutes, start adding sifted flour
, in my case It took 700 g + 2 tbsp. l. for signature. And, I must say that the potato dough will always be sticky, so you should not overdo it with the flour... In the process of mixing add vegetable oilIt took me 5 handprints... What is 5 palms, I understand probably the only ones who often knead the dough. This is when only one hand is free, the second arm is fully covered in the test, and that you do not want the whole kitchen izlyapat test. Therefore, the measuring cup is the palm... 1 palm - it's probably 1.5 Art. l.Bowl with the dough put in a warm place... we have already connected heating, I put a bowl on the battery. Somewhere minutes through 40 tests will need to obmyat, and in another 40 minutes you will start making bread rolls.
although this universal test, From it is possible to prepare not only rolls, but also pies, cakes, cheesecake... But, I have buns! For the filling, you can use absolutely any berries, apples, jams, nuts, dried fruit, you can even cook stuffing buns with no... I have apple marmalade. The finished dough should be divided into equal pieces of approximately 100 g, then each of them is widened, and then roll in an elongate flat. At the middle of a cake lay out the filling, that you have prepared, but not to the brim, otherwise it will flow and turn a straw.
This is my version of rolls ... You can just make round cakes, put the filling in the middle, or make some beautiful tucks, on the Internet you can find various options for sculpting buns... But, I continue... Prepared rolls spread on a baking sheet, the laid parchment paper and leave for 15 minutes, proofing ...
... then send baked in the oven for 20 minutes at 180 degrees. Any baked potato dough gets super airy, soft and does not get stale for a week !!!
If you like the recipe, put the Like, and do not forget to subscribe. Support poster! Ahead you will find many more cool recipes.