Light meal, street food
THE STORY BEHIND
Potato bread history dates back to the 16th century. Potatoes or potato starch is used to replace a part of the wheat. This results in an easier, faster rise with a nice, thin and crackling crust. Potato starch also absorbs more water and enlarges starch molecules for a light crumb with a deliciously moist texture. The yoghurt replaces the sourdough and brings more taste and a better mouthfeel. Together, both ingredients contribute to a longer shelf life. Potato rolls also contain less calories compared to a classic wheat roll.