Rogulka with potato
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Ingredients Dough: Wheat flour - 230 g Rye flour - 100 g Baking soda - 2 g Kefir - 70 g Warm water - 70 g Oil - 7 g Salt - 4,5 g Flour for sprinkling the table - 50 g Filling: Boiled potato - 1000 g Salt, pepper – to the taste For oiling: Sour cream - 65 гр. Mayonnaise - 30 гр. |
RecipeFor 10 servings Wheat-rye dough – 450 g, potato filling – 1000 g, butter – 100 g. Preparation of dough: mix kefir with water; add salt, soda, 2 kinds of flour. Knead the dough until it becomes elastic. Brush the dough with oil. Cover the dough with plastic wrap and leave for 10-15 minutes. Preparation of filling: mash boiled potatoes, add salt and pepper. How to make rogulka: divide the dough into round-shaped buns 45 g each. Roll them out, then put the filling on them evenly. Apply sour cream with mayonnaise above. Gather up rogulkas’ edges. Bake for 25 minutes under T 160°. Brush cooked buns with butter. Bon appétit!
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The process of rogulka with potato making |
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