Savory Potato Buns
Savory Potato Buns - Whether hosting a barbecue buffet or brunch: These hearty spiced buns are sure to disappear like hot cakes!
Healthy, because
Even smarter
Nutritional values
The potatoes and fennel not only make this recipe delicious but they also contribute to the high fiber content along with the wholemeal flour. Dietary fibers allow the blood sugar level to rise more slowly. This ensures a long-lasting feeling of satiety and is particularly good for type 2 diabetics.
Cream Cheese tastes especially delicious on these savory potato buns!
(Percentage of daily recommendation)
| Calorie | 137 cal. | (7 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 3.1 mg | (26 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 26 μg | (9 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 4.3 μg | (10 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 225 mg | (6 %) | ||
| Calcium | 29 mg | (3 %) | ||
| Magnesium | 48 mg | (16 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 0.5 g | |||
| Uric acid | 35 mg | |||
| Cholesterol | 17 mg |
Ingredients
- Ingredients
- 14 ozs waxy potatoes
- ½ Fennel bulb (3-4 oz.)
- 1 lb Whole wheat flour (plus more for dusting)
- 1 pinch Dry yeast
- ½ cup
- 1 tsp Raw cane sugar
- 1 bunch Chives
- 1 egg
- 1 ½ tsps salt
- 1 tsp ground Coriander
- 1 Tbsp olive oil
Kitchen utensils
Preparation steps
Rinse, peel and grate potatoes coarsely with a box grater. Rinse fennel, trim and grate coarsely, or finely chop.
Mix the flour and yeast in a mixing bowl.
Warm milk and sugar in a pot until lukewarm. Stir in potatoes and fennel.
Rinse chives, shake dry and cut into small rings
Mix flour, egg, salt, coriander seeds and olive oil with the potato and fennel mixture and knead with the dough hook of a hand mixer to form a smooth dough. Knead in chives.
Cover dough and let rise in a warm place until doubled in bulk, about 30 minutes.
Place dough on a floured work surface and knead again. With floured hands, form dough into 15 balls and place on a baking sheet lined with parchment paper. Let rise for another 15 minutes.
Bake for 10 minutes in a preheated oven at 425°F, then reduce the temperature to 350°F and bake for about 15 minutes.
