BRÖTCHEN | Kartoffel Baumnuss Brötchen SWITZERLAND potato and walnut bread rolls

  • 300 g semi-white wheat flour
  • 300 ml milk, full-fat, warmed to 38ºC
  • 250 g potatoes, boiled, peeled, mashed
  • 200 g strong white wheat flour
  • 200 g walnuts, chopped
  • 20 g yeast
  • 20 g vanilla sugar
  • 1 tsp barley malt flour
  • 1 tsp salt
  • Flour for finishing

Dissolve yeast and sugar in the milk. Combine flours and salt, add yeast mixture and knead into a smooth dough, about 15 minutes. Leave to rise for an hour, degas and rise for a second hour. Knead the potato into the dough, then the walnuts, using extra flour if the dough is too sticky. Leave to rise for 45 minutes. Shape into 90 g rolls, place on a greased tray and leave to rise. Preheat oven to 220ºC. Bake for 20 minutes