Potato Bread, Pesto and Mozzarella Rolls

I know I should be posting Christmas recipes at this time, but been a bit busy the past week. Will post a couple of recipes before Christmas (got one going at the moment). So instead I’m gonna post a recipe that has been lying around for a couple of weeks.

I nicked the idea for this recipe from this Buzzfeed list and then used the dough from the potato bread. I made this one twice now, once with just plain flour and once with a bit of whole wheat flour. Didn’t taste the one with just plain flour, but the other one tasted really quite nice.

Ingredients

Dough
– 250g raw peeled potatoes
– 300g flour
– 1.5 tsp salt
– 1 tsp oregano
– 1 tbsp olive oil
– 1 tsp sugar
– 60ml milk (water also works)
– 1 sachet or 1 tbsp dried yeast

Filling
– 80g pesto (I just used pesto from a jar)
– 100g mozzarella

Step 1. Boil the potatoes for about 15 minutes (they need to be mashable). Put them in a mixing bowl and mash them. Add the flour,salt, sugar, oregano and stir it for a bit till you have crumbs (this will help draw the moisture from the potatoes). Let it cool down a bit.

Step 2. If your yeast doesn’t need activating just add it to the flour and potato mix. Otherwise make sure the yeast is lukewarm, dissolve the yeast and let it sit for a couple of minutes.

Then add the milk(/yeast) and olive oil to the rest of the ingredients and kneed until you have a smooth and slightly elastic dough (should take about 10 minutes). Place the dough in an oiled bowl, cover and let it rise for at least an hour.
Step 3. Once the dough has risen enough, knock the air out of it and place it on a floured work surface. Roll it out to a rectangle of about 40cm by 50cm. Spread out the pesto and divide the mozzarella over the dough.

Start rolling up the dough from the longer end. Make sure it’s quite tight. Cut off the end bits with no filling and divide the rest into about 8 equal pieces (dough scrapers are really cheap and really nice for this). Place the pieces in a tin or springform on a piece of baking paper.

Step 4. Cover it and let it rise for at least another hour (you want it to about double in size).

Step 5. Once it has proofed enough bake it for about 20 minutes at 220°C (200°C for fan ovens) and then another 15 minutes at 200°C (180°C for fan ovens).

Enjoy (being a middle class suburban housewife)!!

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