Buns with cheese and potatoes

Cheese and Potato Rolls: A Soft and Flavorful Delight

When it comes to dishes that combine tradition with authentic taste, cheese and potato rolls are among the most beloved. These rolls are perfect for any occasion – whether served at breakfast, as a snack between meals, or in the little ones' school lunch. With a fluffy texture and rich aroma, these rolls are more than just simple rolls; they are a true explosion of flavors that will delight your taste buds and bring a smile to your face.

Preparation time: 20 minutes
Baking time: 40 minutes
Total time: 1 hour
Number of servings: 10

Ingredients

- For the potato puree:
- 2 medium potatoes (approx. 300 g)
- Water (enough to cover them)
- 1 teaspoon salt
- 25 g butter

- For the dough:
- 40 g fresh yeast
- 1 tablespoon sugar
- The resulting potato puree
- 1 tablespoon sour cream
- 250 ml of the water in which the potatoes boiled
- 150 g telemea cheese (preferably aged)
- About 700 g flour (as needed for the dough)

- For brushing and decoration:
- 1 egg yolk
- 1 teaspoon milk
- Sesame seeds
- A little olive oil

Step-by-Step Preparation

1. Preparing the potato puree:
Start by peeling the potatoes and cutting them into medium cubes. Wash them well under cold running water and boil them in a pot of water, adding a teaspoon of salt. Make sure the water completely covers them. Boil the potatoes until they are soft and can be easily mashed, about 15-20 minutes. During boiling, check occasionally and remove any foam that forms on the surface.

2. Transforming into puree:
After the potatoes are boiled, drain the water well and add the butter. Mash the potatoes until you get a smooth puree. Let the puree cool slightly, but not completely, so it doesn't affect the yeast's activity later.

3. Activating the yeast:
In a small bowl, rub the yeast with the sugar until it becomes a smooth paste. Add 250 ml of the warm water in which the potatoes boiled and a handful of flour. Mix well and let the yeast rise in a warm place, covered, for about 10-15 minutes, or until it doubles in volume.

4. Preparing the dough:
In a large bowl, place the warm potato puree, add the sour cream and grated telemea cheese. Pour the risen yeast mixture into this blend and mix well. Start gradually incorporating the flour, stirring with a spatula or your hands, until you get an elastic and slightly sticky dough.

5. Kneading the dough:
Knead the dough on a lightly floured work surface for about 5-10 minutes. The dough should not be too hard; it should remain slightly elastic. Place it in a bowl greased with olive oil, cover it with a towel, and let it rise for 35-40 minutes, until it doubles in volume.

6. Shaping the rolls:
After the dough has risen, grease your hands with a little olive oil. Divide the dough into balls the size of a tennis ball. Place them in a heat-resistant tray lined with baking paper, leaving enough space between them to rise.

7. Second rising:
Let the rolls rise for another 15 minutes. Meanwhile, preheat the oven to 180 degrees Celsius.

8. Brushing and decorating:
In a small bowl, mix the egg yolk with a teaspoon of milk. Brush each roll with this mixture, then sprinkle sesame seeds on top for an attractive appearance and a crispy texture.

9. Baking:
Bake the rolls in the preheated oven for 40 minutes, or until they turn golden and rise. The aroma that will spread in the kitchen will be irresistible!

Serving and Suggestions

The cheese and potato rolls are delicious both warm and at room temperature. You can serve them plain, alongside a fresh salad or with a vegetable soup for a complete meal. If you want to add a touch of originality, try filling them with a few slices of ham or an olive paste before baking. These variations will add extra flavor and help you impress your guests.

Tips and Useful Advice

- Potato puree: Use starchy potatoes, such as Russet or Idaho, to achieve a fluffier puree.
- Yeast: Make sure the water in which you add the yeast is not too hot, as it will kill the active microorganisms. The ideal temperature is around 37 degrees Celsius.
- Flour: Flour can vary depending on humidity. Add it gradually and adjust the amount according to the dough's consistency.
- Storage: The rolls keep well in airtight containers at room temperature for 2-3 days. You can freeze them and then reheat them in the oven to restore their fluffy texture.

Nutritional Benefits

These rolls are an excellent source of carbohydrates due to the potatoes and flour, providing long-lasting energy. The telemea cheese adds protein and calcium, essential for a balanced diet. Additionally, the sour cream contributes to a creamy and rich taste, making these rolls a delicious choice for any meal.

Frequently Asked Questions

1. Can I use dry yeast instead of fresh yeast?
Yes, you can use 14 g of dry yeast (one packet) instead of 40 g of fresh yeast. Follow the same activation steps.

2. How can I make the rolls more flavorful?
You can add herbs like dill or oregano to the dough mixture for an extra flavor boost.

3. Can I replace telemea cheese with another type of cheese?
Sure! You can use feta cheese or mozzarella for a different taste. Each cheese will add a unique note to the dish.

4. How can I make the rolls gluten-free?
You can use gluten-free flour, but make sure to follow the appropriate proportions and add a binding agent (like xanthan) to achieve the desired consistency.

5. What drink pairs best with the rolls?
A freshly made lemonade or a warm herbal tea are excellent choices to accompany these delicious rolls.

These cheese and potato rolls are not just a simple and quick recipe, but also a wonderful way to bring a touch of warmth and comfort to every meal. I encourage you to try this recipe and enjoy every delicious bite! Enjoy your meal!

 Ingredients: perfect for the school lunchbox! For preparing the potatoes: 2 medium potatoes water to cover 1 teaspoon salt 25 g butter For the dough: 40 g yeast 1 tablespoon sugar the resulting potato puree 1 tablespoon sour cream 250 ml of the water in which the potatoes were boiled 150 g aged telemea cheese approx. 700 g flour Additionally: 1 egg yolk 1 teaspoon milk sesame seeds a little olive oil