Main Ingredients:
High-gluten flour: 250g; Low-gluten flour: 50g; Unsalted butter: 15g; Mashed potatoes: 30g.
Additional Ingredients:
Yeast: 3g; Granulated sugar: 30g; Water: 150ml; Milk powder: 15g; Sausages: as needed.
Flavor: Milky; Technique: Baking; Time: Several hours; Difficulty: Easy.
Detailed Steps for Making Potato Bread Rolls
Weigh all ingredients and pour into the bread machine, except for the butter.
Select the dough setting and start the machine.
After 20 minutes, add the butter and continue kneading the dough.
Let the dough rise to double its size, then gently press to remove air bubbles.
Divide the dough into portions, shape into rounds, and let rise for 15 minutes.
Roll out a portion into an oval shape, place a sausage in the middle, fold the dough in half, and seal the edges.
Cut five slashes on the top of each bread roll.
With both hands, twist and turn each portion outward, with the filling facing up.
Place the shaped rolls on a baking tray, let them undergo final proofing in the oven.
Once proofed, brush the surface with beaten egg, and add a dollop of tomato sauce on top.
Preheat the oven to 180 degrees Celsius, bake on the middle rack with both top and bottom heat for 12 minutes until golden brown.
