These rolls have a lovely earthy aroma and flavour. This is due to the organic stone ground wholemeal Spelt flour and the new potatoes, including their skins.
Makes 8.
Ingredients
150 g potatoes steamed and cooled. ( could use leftover mashed potato or leftover roast potato.)
100 g warm water
60 g warm milk
1/2 teaspoon sugar
3 teaspoons yeast
200 Spelt flour
150 white bread flour
3/4 teaspoon salt
1 teaspoon improver
Process
Pre heat oven to 200 f f
Add warm water and warm milk, yeast and sugar to TMX bowl.
Mix speed 4 , 10 seconds.
Add rest of ingredients with salt last.
Mix speed 6 , 10 seconds
Knead 4 minutes at 37 degrees.
Leave to double.
Form into 8 even rolls.
Place on baking tray , cover with plastic and allow to double.
(As it was cold when I made these, I placed oven tray in oven for a few minutes until just warm. I then placed tray over sink with boiling water and covered all with a small table cloth. I propped up cloth so as not to touch rolls but to allow steam to circulate. )
Bake 15 to 20 minutes in centre of preheated oven, 200ff.
