Potato rolls with cheese dip
easy
105 mins
105 mins
Ingredients
- 250 g floury potatoes
- 7-10 Tbsp Salt
- 1/2 cube (approx. 20 g) Yeast
- 500 g Flour
- 150 ml Milk
- 50 g Roasted onions
- 7-10 Tbsp Flour
- baking paper
- 200 g Double cream fish cheese
- 150 g Goat cream cheese
- 100 ml Milk
- 4 Branches of parsley
- 6 Twigs Thyme
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 2 TABLESPOONS Olive oil
- 7-10 Tbsp Olive rings and diced tomatoes to sprinkle
- 7-10 Tbsp some tomato slices
Directions
- 1
For the rolls, peel and wash the potatoes and cook in salted water for about 20 minutes. Drain, steam a little, press through the potato ricer and let it cool down. Mix crumbled yeast in 50 ml lukewarm water. Mix flour and 1 teaspoon of salt in a mixing bowl, press a depression into it. Pour in the yeast. Covered with flour and leave to rise in a warm place for about 15 minutes.
- 2
Heat up milk and 100 ml water. Add potatoes, milk mixture and fried onions to the pre-dough. Knead vigorously with the dough hooks of the hand mixer. Cover and leave to rise in a warm place for about 1 hour. Knead again on a floured work surface. With floured hands form 14-16 oval rolls from the dough and place them on 2 baking trays lined with baking paper and let them rise for another 10 minutes. Score lengthwise with a sharp knife and bake in the preheated oven (electric range: 225 ° C/ gas: level 4) for 20-25 minutes one after the other. Mix the fresh cheese and milk until creamy. Wash parsley, dab dry and chop. Pluck the thyme leaves from the stalks. Stir the herbs into the cream.
- 3
With floured hands form 14-16 oval rolls from the dough and place them on 2 baking trays lined with baking paper and let them rise for another 10 minutes. Score lengthwise with a sharp knife and bake in the preheated oven (electric range: 225 ° C/ gas: level 4) for 20-25 minutes one after the other. Mix the fresh cheese and milk until creamy. Wash parsley, dab dry and chop. Pluck the thyme leaves from the stalks. Stir the herbs into the cream. Season with salt and pepper. Pour cream into a bowl. Drizzle with olive oil. Sprinkle olive slices and diced tomatoes on top. Let the rolls cool down, cover them with tomato slices and spread the cream over them
- 4
Season with salt and pepper. Pour cream into a bowl. Drizzle with olive oil. Sprinkle olive slices and diced tomatoes on top. Let the rolls cool down, cover them with tomato slices and spread the cream over them
- 5
Per roll with topping approx. 1000 kJ/ 240 kcal. E 8 g/ F 9 g/ KH 30 g
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