It’s easy to conjure up delicious rolls from leftovers from Christmas boxes.
The rolls made from the potato box are especially soft. Wind Lindgren
If the Christmas box quota starts to be full this year, it’s time to start baking. You shouldn’t throw away the remaining boxes, because you can use them in an easy roll dough. Utilizing boxes in baking is not only eco-friendly, but also economically sensible.
The texture of the rolls rolled from the potato box is dreamy, and the potato brings a wonderful roundness and fullness to the taste of the rolls. In everyday life, potato rolls can be made with leftover mashed potatoes.
The rolls are best freshly baked. If you don’t want to eat everything right away, you should freeze the potato rolls after they have cooled. This way, their soft texture is best preserved.
Thaw the rolls taken from the freezer at room temperature or warm them up in the oven for a while before serving, so they taste freshly baked.
TIP
You can also use the box of lantu, carrot and sweet potato for the bun dough.
Christmas boxes are easily left over. Fortunately, the leftovers can be used in baking. Pete Anikari
Rolls from the potato box
2 dl of milk
1 teaspoon of salt
1 tsp dry yeast
approx. 300 g of potato box
approx. 8 dl wheat flour
2 tablespoons of oil
1. Heat the milk and add salt.
2. Mix dry yeast with two tablespoons of flour and add the mixture to the milk.
3. Mix in a box of potatoes.
4. Add the rest of the wheat flour and oil and knead the dough until it no longer sticks to your fingers.
5. Let the dough rise for half an hour, covered with a cloth.
6. Use flour to shape the dough into equal-sized rolls on a baking sheet lined with baking paper.
7. Let the rolls rise under the cloth for half an hour.
8. Bake at 225 degrees for about 12–15 minutes, depending on the size of the rolls.
Dry yeast or fresh yeast?
Fresh yeast is crumbled and soaked in hand-warm, i.e. 37 degrees, liquid during baking.
Since dry yeast is in a denser form than fresh yeast, a smaller amount is needed to raise pastries. Dry yeast needs a 42 degree liquid to work. The dry yeast is mixed with a small amount of flour before it is added to the liquid.