Caraway imparts a rye flavor to this hearty, whole-grain bread with vitamin C, iron and dietary fiber. Easily shaped into any classic roll shape, this dough can also be a fun project to make with your kids. Join three small balls in muffin tins for clover-shaped rolls or fold flat circles in half for Parker house rolls and enjoy the smell and taste of fresh bread with your holiday meal.
Buckwheat Potato Rolls
Note that this recipe calls for fresh yeast. If you can’t get fresh yeast, you can modify the recipe for use with dry active use by reducing the kefir by 2 tablespoons. Soak the dry yeast in 2 tablespoons of lukewarm water for five minutes before stirring in to the dough.
Servings: 8 (99 g )
Prep Time: 10 min.
Cook Time: 1 hour
Ingredients
- 1 cup all-purpose flour
- 1 cup buckwheat flour
- 1 Tbsp. fresh yeast
- 1 Tbsp. caraway seeds
- ½ tsp. sugar
- 2 cups potatoes; peeled, boiled, cooled and grated
- ¾ cup plain, non-fat kefir
- ¼ tsp. salt
- 1 Tbsp. skim milk
- 2 Tbsp. cornmeal
Directions
- Preheat oven to 400 ºF.
- Sift flours together. Sprinkle yeast, caraway and sugar over the top. Add grated potato, kefir, salt, and knead.
- Let dough rest until doubled in size. Flour a surface and shape the dough into your favorite roll shape.
- Brush top of the rolls with milk and sprinkle with cornmeal. Bake for 25-30 minutes.