Mushroom-Potato Rolls
Mushroom-Potato Rolls
Makes 12 rolls
Ingredients:
Dough
1 kg potatoes
2 heaped teaspoons potato starch
250g whole wheat flour
1 teaspoon salt
Filling
1 onion, chopped
3 cup mushrooms, sliced (250g)
2 tablespoons fresh marjoram, finely chopped (10g)
1 tablespoon fresh parsley, finely chopped (5g)
Cream Sauce
150ml water
2 tablespoons sunflower seeds, ground
½ teaspoon salt
1 tablespoon nutritional yeast flakes
Method:
Bake potatoes for 1 hour at 200°C
While potatoes are baking, fry the onion and mushrooms with herbs for about 5-10 min over low heat. Set aside and let cool.
When potatoes are baked, peel, or cut in half and use a spoon to scoop the inside out.
While the potatoes are still warm mash them.
Let cool, then add rest of the dough ingredients.
Kneed into smooth dough, add more flour if too soft.
Let dough rest for 15min or longer.
Roll out the dough on floured surface to 35x55cm rectangle with about 5mm thickness.
Spread out the cooled filling evenly on rolled out dough.
Cut into 5x35cm stripes.
Roll the stripes up and place into oil form.
Bake 20 minutes at 200°C.
In the meantime blend the sauce ingredients till creamy.
Remove the rolls from the oven, and pour over the sauce.
Bake another 30 minutes at 180°C
Remove from oven, let cool slightly. Enjoy
