Potato and ham roll

1 serving


Cook the potatoes in the skin, peel and pass through a meat grinder. Grind the flour with butter (or margarine) well on a board, mix with potatoes and yeast diluted in a small amount of water. Knead the products and leave on the board for 1 hour. Then roll the dough with a rolling pin into a quadrangular thin layer. On the edge of the seam, put a strip of filling with a thickness of a little finger and roll a double tube, cut it with a sharp knife from the seam and cut into pieces 7 cm long. Roll the tubes from the rest of the piece of dough in the same way. Put the chopped rolls on a metal sheet or baking sheet at a great distance from each other, as they increase in volume when baking. Lubricate the surface of the products with egg white and bake until ruddy. Serve the roll to tea in a warm form.