Name: Potato Oregano Rolls recipe by Namita Tiwari at BetterButter
Cook time: 120 min
Total time: 120 min
Yield: 6
Ingredients: 1 and ½ cup all purpose flour; 1 cup whole wheat flour; ¾ to 1 cup warm water; 1 big potato boiled and mashed; 1 and ½ tablespoon olive oil; 1 tablespoon oregano (dried); 1 and ½ teaspoon instant yeast; 1 teaspoon salt; 1 teaspoon sugar

ABOUT Potato Oregano Rolls RECIPE

Such soft, pillowy and herby rolls. Dunk them into hot soup or slice and enjoy with generous lashing of butter.

Ingredients Serving: 6

1 and ½ cup all purpose flour
1 cup whole wheat flour
¾ to 1 cup warm water
1 big potato boiled and mashed
1 and ½ tablespoon olive oil
1 tablespoon oregano (dried)
1 and ½ teaspoon instant yeast
1 teaspoon salt
1 teaspoon sugar

Instructions

Dissolve sugar in ¾ cup warm water. Add yeast, mix and cover it for fifteen minutes. Whisk the flours, salt and Oregano. Add 1 tablespoon olive oil. Mix. Add mashed potato and mix well.
Now add water and knead for 6 to 8 minutes to get soft dough. The dough will feel a little sticky but will be manageable to knead. Add more water only and only if needed, or else the dough will become very sticky.
Oil a bowl and let the dough rest in it for an hour or till it doubles in size.
Punch down the dough; knead for 4 to 5 minutes. Roll the dough into a long rope. Cut out 12 pieces with a sharp knife.
Apply some oil in your hands and shape these pieces into rolls about the size of golf balls. Arrange the rolls on greased baking tray and cover them. Leave them to rise till double in size.
Bake in a pre heated oven at 190 degrees C for 25 to 30 minutes or till well browned.
Cool in the rack. Enjoy warm rolls with butter or with hot soup.

Similar Recipes