Potato and Cheese Rolls

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Stir sugar into warm milk, crumble in fresh yeast, and mix gently. Let stand until a fine foam forms on the surface, indicating the yeast is activated.
   ▶ ≈1:08
2. 2
   Fry the diced bacon in a pan until the fat renders and the bacon becomes crispy.
   ▶ ≈1:23
3. 3
   Add the activated yeast mixture and warmed butter to the flour, then add the egg and salt. Press the chilled cooked potatoes directly into the mixture.
   ▶ ≈1:47
4. 4
   Add the cooked bacon along with its fat to the dough. Pluck fresh rosemary leaves (do not chop finely) and add to the dough. Add the baker's spice blend.
   ▶ ≈2:31
5. 5
   Use a mixer on low speed to knead all ingredients together until a smooth dough forms. The dough should feel dry and not wet to the touch. If too moist, add more flour as needed.
   ▶ ≈3:32
6. 6
   Cover the dough with a cloth and place in a 40°C (104°F) warm oven to rise for 30 minutes until noticeably larger.
   ▶ ≈4:11
7. 7
   Remove the dough from the oven and knead gently once more. Divide the dough evenly into 8 equal portions.
   ▶ ≈4:53
8. 8
   Cradle a dough portion in one hand, place your other hand claw-like over it, and rotate continuously until a smooth round roll forms with a small spiral at the bottom.
   ▶ ≈5:37
9. 9
   Place the shaped rolls on a floured baking sheet, cover with a cloth, and place in the 40°C oven for another 30 minutes to rise.
   ▶ ≈5:58
10. 10
    After 30 minutes, increase oven temperature to 200°C (392°F) and bake for 30 minutes until golden brown.
    ▶ ≈6:40
11. 11
    Test doneness by tapping the bottom of a roll—it should sound hollow like a cushion. Slice open to check that the interior is fluffy and moist with bacon, potato, and cheese flavors.
    ▶ ≈7:24