Buckwheat Potato Rolls - 2 Guiding Stars
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Two Guiding Stars icon Two Guiding Stars indicate better nutritional value.

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.


  • 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


  1. Preheat oven to 400 ºF.
  2. Sift flours together. Sprinkle yeast, caraway and sugar over the top. Add grated potato, kefir, salt, and knead.
  3. Let dough rest until doubled in size. Flour a surface and shape the dough into your favorite roll shape.
  4. Brush top of the rolls with milk and sprinkle with cornmeal. Bake for 25-30 minutes.
Nutritional analysis per serving: Calories 165; Total Fat 1g (1% Daily Value); Saturated Fat 0g (0% DV); Trans Fat 0g; Cholesterol 1mg (0% DV); Sodium 90mg (4% DV); Total Carbohydrate 34g (12% DV); Dietary Fiber 3.5g (11% DV); Total Sugars 2g; Includes 0g Added Sugars (0% DV); Protein 6g; Vitamin D 0% DV; Calcium 4% DV; Iron 10% DV; Potassium 6% DV; Thiamin 35% DV; Folate 25% DV; Niacin 25% DV.
Recipe by Guiding Stars at https://guidingstars.com/recipes/buckwheat-potato-rolls/
© 2024 Guiding Stars Licensing Company. All rights reserved. US Patent Nos. 7,974,881; 8,626,796