Potato rolls with cheese cream

Name: Potato rolls with cheese cream
Cook time: 3 h
Total time: 3 h
Yield: 15
Ingredients: 250 g floury potatoes, salt, pepper; 1/2 cube (approx. 20 g) Yeast; 500 g Flour; 250 ml Milk; 5 TABLESPOONS ready roasted onions; 7-10 Tbsp Flour and oil; 200 g Double cream cream cheese; 125-150 g Fresh goat's cheese or sheep's cheese; 4 Stem(s) Parsley; 6 Stem(s) fresh or approx. 1/2 tsp dried thyme; 2 TABLESPOONS Olive oil; 7-10 Tbsp some black olive rings; 5-6 medium-sized tomatoes

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Servings: 15

250 g floury potatoes, salt, pepper
1/2 cube (approx. 20 g) Yeast
500 g Flour
250 ml Milk
5 TABLESPOONS ready roasted onions
7-10 Tbsp Flour and oil
200 g Double cream cream cheese
125-150 g Fresh goat's cheese or sheep's cheese
4 Stem(s) Parsley
6 Stem(s) fresh or approx. 1/2 tsp dried thyme
2 TABLESPOONS Olive oil
7-10 Tbsp some black olive rings
5-6 medium-sized tomatoes

Directions

1
Peel and wash the potatoes. Cook in salt water for about 20 minutes. Drain, steam off and press through a potato ricer. Let cool off
2
Yeast crumbles. Mix with 3-5 tablespoons of lukewarm water. Mix flour and 1 teaspoon salt, press a depression into it. Add yeast. Mix with some flour. Cover and leave to rise in a warm place for about 15 minutes
3
Heat 150 ml milk and 100 ml water. Add to the pre-dough with potatoes and fried onions, knead. Leave to rise for about 1 hour
4
Knead dough on a little flour. Form 15 rolls. Leave to rise for 10 minutes on 2 greased trays. Score the rolls lengthwise. Bake in a hot oven (electric cooker: 225 °C/ convection oven: 200 °C / gas: level 4) for approx. 20 minutes
5
Mix both cheeses and 100 ml milk. Wash, chop, add and season the herbs. Drizzle with olive oil. Add olive rings, tomato slices and
6
-cubes and serve with bread rolls
7
Drink: red wine or beer