Rolls of potato yeast dough with mushrooms

Lean yeast rolls of potato dough stuffed with mushrooms turn out to be very tasty and satisfying. Thanks to mashed potatoes, the dough is tender and airy, the mushroom filling is very aromatic. These rolls can be served with first courses, and they are also good as a snack.

Ingredients

• For the test:
• Potatoes - 450 g
• Water (warm) - 250 ml
• Vegetable oil - 2 tbsp. spoons + for working with dough and greasing rolls
• Sugar - 1 tbsp. a spoon
• Flour - 400 g (3 glasses with a capacity of 200 ml) + for working with dough
• Fresh pressed yeast - 12 g
• Salt - 0.5 tsp (no slide)
• For filling:
• Champignons - 400 g
• Onions - 130 g
• Vegetable oil - 2 tbsp. spoons
• Salt to taste

Directions

1. Prepare your ingredients.
2. Peel the potatoes - you should get 300 grams.
3. The weight of flour is given inaccurate - it may require a little more or less.
4. Prepare the mashed potatoes first.
5. Cut the potatoes into large pieces, put in a saucepan and cover with water. Bring water to a boil, reduce heat slightly and cook potatoes until tender (15-20 minutes from boiling).
6. Drain the broth, leaving a little in a cup - if the puree is too thick, you will need to slightly dilute it.
7. Mash the finished potatoes with a crush into the smoothest puree possible. Let the puree cool until warm.
8. Heat the water for the dough, but keep in mind that its temperature should not exceed 40 ° C.
9. Combine warm water with sugar, salt and yeast. Stir.
10. Then add mashed potatoes and vegetable oil. Mix thoroughly again.
11. Add flour in portions and knead the dough.
12. Remember that the amount of flour can vary slightly.
13. Place the dough on a work surface and knead for 5-7 minutes. The dough should be soft and slightly sticky.
14. Grease a clean bowl with a thin layer of vegetable oil and put the dough in it. Cover the bowl with plastic wrap or a damp towel and leave the dough warm to rise for 1 hour. During this time, the dough should double in volume.
15. In the meantime, prepare the filling.
16. Cut the peeled onion into small cubes.
17. Peel the mushrooms from dirt, rinse under running water (or wipe thoroughly with a damp towel) and cut into small pieces.
18. Put the onion in a frying pan with heated vegetable oil and over medium heat, stirring occasionally, fry for 5 minutes.
19. Add the mushrooms to the fried onions and cook, stirring occasionally, until the liquid evaporates completely and is lightly browned.
20. Season the prepared mushrooms with salt to taste. Let them cool completely.
21. Pound the dough that has come up, separate half from it and put it on a work table dusty with flour.
22. Roll out the dough into a rectangular layer about 5 mm thick.
23. Place the mushroom filling on the edge of the dough.
24. Wrap the edge of the dough, closing the filling, connect with the dough closer to the middle of the layer and fasten to make a roll. Cut the roll from the main layer and pinch well along the seam.
25. Cut the resulting roll into rolls 8-10 cm long.
26. Thus, form into rolls using all the dough.
27. Place the rolls at a distance from each other on a baking sheet lined with parchment or a baking mat.
28. Cover the baking sheet with a damp towel / wrap and leave the rolls warm for 20-25 minutes to rise.
29. By the end of this time, preheat the oven to 180 ° C.
30. When the rolls have grown in volume, use a cooking brush to brush them with a thin layer of vegetable oil.
31. Bake rolls of potato yeast dough with mushrooms in an oven preheated to 180 ° C for about 25 minutes, until golden brown.
32. Let the mushroom potato pies cool slightly and serve.
33. Bon Appetit!