Soft, round and purple, these bread rolls made from Violet Queen potatoes, with their floury flesh and excellent organoleptic properties, are perfect for a gourmet aperitif!

Ingredients for 4 people 
Ultra-fine “00” flour, 400g 
Violet Queen potatoes, 250g 
Manitoba flour, 100g 
Brewer’s yeast, 7g 
Barley malt, 5g 
Egg yolk, 1 
Sugar, 1 tablespoon 
Extra virgin olive oil, as required 
Table salt, to taste 
Black pepper, to taste 
 
Preparation 
Thoroughly wash the potatoes, peel them and boil them in plenty of boiling water for about 25-30 minutes, or until they are soft enough. Once they are cooked to the desired level, drain the potatoes and mash them with a potato masher in a bowl, then leave them to cool down. 
 
Add both flours sieved together to the potatoes, along with the yeast, malt, sugar, salt and pepper. Add about 50 ml of water a little at a time and, if the dough is still too hard, pour in some more. 
 
Transfer the mixture onto a worktop and patiently knead it until it reaches a soft, stretchy texture. Next, shape it into a ball, lightly grease it with a drizzle of oil and put it back into the bowl. Cover the bowl with a damp cloth and leave it to rise for an hour and a half somewhere warm. Once the time required is up, knead the dough again.
 
Divide the dough into 12 small round balls, then put them on a baking tray lined with baking paper that has been moistened and wrung dry. Now brush the rolls with the egg yolk diluted with 2 tablespoons of oil and leave them to rise for another 30 minutes somewhere warm. Once they have risen enough, bake them in a preheated oven at 220°C for 15-20 minutes. When they are sufficiently golden brown, take your rolls out of the oven and, once they have cooled down, fill them however you like.

Image: Canva