Steam potatoes in their skins for about 20 minutes. Peel while still hot and press through a potato ricer. Let cool slightly.
Add flour, yeast, sugar, egg and yogurt. Pour in the liquid. At the beginning only about 100ml and the rest only when needed. Knead the dough vigorously with a food processor for about 5 minutes.
If necessary, add more liquid so that the dough has a smooth consistency. Cover the dough and let it rise in a warm place for about 45-30 minutes.
Then form 15 rolls and place them on a perforated, greased (or lined with perforated baking paper) cooking tray.
Let rise again for about 10 minutes. Steam for 45 minutes.
Related Recipes:
Sweet Potato SkinsFor the Sweet Potato Skins first preheat the oven to 200 °C. Cover a baking tray with baking paper. Prick the...
Bread RollsPreheat the oven to 220 °C for the buns. Place a cast iron pan in the oven and boil 1/2 liter of water for...
Potato Nests with Tomato SauceMake potatoes in their skins. While still hot, remove the peel and press through the potato ricer onto the...
Potato SkinsFor the Potato Skins, boil the potatoes in salted water with the skins on, let cool slightly and cut in half...
Potato Gnocchi with Salmon Broccoli and Gorgonzola CheeseFor the potato gnocchi with salmon broccoli and gorgonzola, first peel the potatoes the day before, boil until...
Potato Dumplings with TrufflesFor the Erdäpfeltascherln with truffles, knead all ingredients into a smooth, pliable dough. Wrap in cling...
Potato LoafFor the potato loaf, boil potato. Cut sausage into small pieces. Peel potato while still hot and press through...
Potato-Nut-TalerTo make the potato-nut thalers, first boil the potatoes, peel them and press them through a potato ricer. Chop...
Grammel Dumplings with Warm CabbageFor the grammel dumplings with warm cabbage, first prepare the grammel dumplings. Cut the onion into small...
Potato Pudding with Goat Cheese50 min, elaborate Remove peel from potatoes and cut into small cubes. Cook one half in water until al dente...