Gardener's Rolls

April 08, 2016

Make the most of leftover potatoes with this easy recipe for delicious rolls. This is one of my favorite recipes, because chives take a normal bread dough and turn it into something heavenly. 

I love chives, which have great taste and an interesting history. The usage of chives dates back 5000 years, although they have not been cultivated in Europe until the Middle Ages. Chives were grown in kitchen gardens and used as a medicine. In Finland, people have relied on chive as a treatment for cough, shortness of breath, wounds, scurvy, and rheumatism. 

12 pcs.

5 dl (500 g) lukewarm water 
50 g fresh yeast 
2 tsp salt 
2 tbsp honey 
2 (250 g) boiled potatoes 
50 g melted butter 
2 tbsp dried chives 
14 dl (900 g) wheat flour 

Dissolve yeast, salt and honey in the lukewarm water. Add boiled and grated potatoes, butter and chives. Gradually mix in the wheat flour and knead the dough about 8–10 minutes. 

Cover and leave to rise at room temperature for 30 minutes. 

Turn the dough out onto a floured surface and knead it. Roll the dough into a rope and cut it into 12 pieces. Shape each piece into a ball and dip the tops into flour. Line a baking tray with a parchment paper and place the rolls on it. 

Score the rolls and let them rise at room temperature for 30 minutes. You can score the rolls with a sharp knife, but a razor blade attached to a grilling stick is the right tool to me. I just love this DIY tool! 

Preheat the oven to 250°C. Bake for 15 minutes. 

Let cool on a wire rack. 

Gardener's Rolls keep well at room temperature. You can bake them in the evening and serve them at the morning coffee with scrambled eggs. Unbelievable good!

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