I cooked deer stew yesterday and served it with sweet potato-potato mash. Of course, there’s a little bit of leftovers today. It’s not enough to eat with the rest of the stew or cook anything else. The rest of the stew will be mutated today into ragu, which we will eat with pasta. Also, we don’t have any fresh bread, so I thought I’d bake some rolls from it.

This is a really simple recipe. You can also use normal mash and add cheddar cheese or different seeds to the dough. I left syrap away because I had sweet potato this time in the mash. If you don’t have syrap available you could replace it with little honey or brown sugar. I use muscovado sugar when I replace sugar cane syrap. I think chopped walnuts would be also a lovely addition in the dough. So here you go. Enjoy baking!

Fluffy Potato Rolls (12 pcs)

• 500 g spelt or oat flour (I used whole wheat spelt and half fine spelt)
• 1 packet of dry yeast
• 2 tbsp vegetable oil
• 2 tbsp light syrup
• 3 dl warm mashed potatoes
• 2.5 dl warm water
• 1 tsp salt
• (a pinch of grated nutmeg)

1. In a bowl, mix the flour and dry yeast. Add oil, syrup, mashed potatoes, water, and spices. Quickly mix into a smooth dough and knead, adding a little flour if needed, until the dough comes off the bowl.
2. Let the dough rise, covered with a cloth, in a warm, draft-free place until doubled in size.
3. Pour the dough onto a floured surface and shape it into a log without kneading. If desired, divide the dough into 12 pieces and shape them into round rolls. Place them on a parchment-lined baking sheet and let rise, covered with a cloth, for 30-45 minutes. Preheat the oven to 225 degrees Celsius.
4. Make cross cuts on top of the rolls with a sharp knife and bake on the middle rack of the oven for 15 minutes, until the rolls get some color and sound hollow when tapped on the bottom.
5. Let cool on a wire rack.

Tips

You might want to leave the oil out if you used lots of butter and cream in the mash. I tend to make mash so that there’s lots of butter 😉