for 6 pieces

Dough

300 g	mealy potatoes, cut into pieces
	salted water, boiling
550 g	half-white flour
1 ½ tsp	salt
½ cube	yeast (approx. 20 g), crumbled
2 tbsp	olive oil

To shape

2 tbsp

milk

Fondue

800 g	fondue mix (preprepared)
1 tsp	rosemary needles, finely chopped
1 tsp	thyme leaf, finely chopped

How it's done

Dough

Cook the potatoes in salted water until soft, drain and reserve 300 ml of the cooking water. Allow the potatoes and cooking water to cool separately. Pass the potatoes through a food mill. Add the flour, reserved potato water, mashed potatoes, salt, yeast and oil, knead into a soft, smooth dough using the dough hook on a food processor for approx. 10 mins. on the lowest setting. Cover and leave to rise at room temperature for approx. 1 hr. until doubled in size.

To shape

Divide the dough into 6 portions, shape into bread rolls (each approx. 15 cm long). Transfer to a baking tray lined with baking paper, leave to rise for approx. 30 mins. Brush the rolls with milk.

To roast

Approx. 35 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, leave to cool on a cooling rack.

Fondue

Prepare the fondue according to the instructions on the packet, stir in the herbs. Cut open the rolls at one end. Scoop out the insides, leaving a border of approx. 1 cm. Pour in the fondue.

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