Beautiful and delicious purple potato rolls
By TadKovacek
I hoard a few purple potatoes and never eat them, so I thought I might as well make bread. The recipe was based on the "free" one. After being baked, it was a little cold and I couldn't HOLD it anymore, so I ate one. After dinner, I couldn't help but eat half of it again. Sigh, it was a bit too much!
Recipe Recommendations
- sweetening
- roast
- several hours
- ordinary
Steps for Beautiful and delicious purple potato rolls
1
Beat all ingredients except butter together until the gluten expands and the surface is smooth. Add butter, beat until the expansion stage, and place the dough in a warm place for basic fermentation.
2
Look at the legendary gloves. The small holes are very round.
3
Prepare the purple potato filling: Steam the purple potatoes and press them into a puree while hot, add fine sugar and butter and mix well.
4
After basic fermentation is over, remove the dough and exhaust it, round it and relax for 15 minutes.
5
Roll out the relaxed dough into a rectangle.
6
Turn over and thin the bottom edge and spread the purple potato filling.
7
Roll it into a cylinder from top to bottom, pinching the bottom edge tightly.
8
Divide the dough evenly into 10 portions, place it in a paper mold, gently flatten the dough, and place it in a warm and moist place for final fermentation.
9
After fermentation, brush the surface with egg liquid and sprinkle with crispy grains to decorate (I only sprinkled some of the bread with crispy grains).
10
Put into preheated oven at 180℃, middle and lower layers, heat up and down, 15 minutes.