Pastries and dough-based dishes
This recipe uses leftover mashed potatoes from the day before in yeasted dough, giving the rolls a softer crumb and making for an economical breakfast. The rolls are filled with Turkish semi-hard cheese.
Dissolve the fresh yeast in the lukewarm milk and let it foam for 10 minutes.
Combine the lukewarm mashed potatoes with the flour, egg, salt, and yeast mixture. Knead until an elastic dough forms.
Cover the dough and let it rise in a warm place for 45 minutes, until doubled in volume.
Divide the dough into pieces. Fill each with grated Turkish semi-hard cheese and shape into a ball.
Brush the rolls with beaten egg and bake in an oven preheated to 190°C / 375°F for 20 minutes, until golden.
Cold mashed potatoes can slow the rise when mixed with the yeast, so make sure the potatoes are lukewarm. Allergens: contains wheat (gluten), milk and dairy products, and egg.
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