Potato Danube
- Energy Kcal 112
- Carbohydrates g 17.2
- of which sugars g 0.4
- Protein g 3.8
- Fats g 3.1
- of which saturated fat g 0.81
- Fiber g 0.8
- Cholesterol mg 28
- Sodium mg 137
- Difficulty: Average
- Prep time: 20 min
- Cook time: 55 min
- Makes: 18 pieces
- Cost: Low
- Note plus the rising time (80 minutes)
PRESENTATION
In the beautiful region of Campania, Italy, food is all about bringing people together, you know? And listen, potato bread rolls like danubio di patate are just perfect for that. Really, they start with this soft, enriched dough, but here's the twist—adding potatoes right in. I mean, think of them as a way to make everything extra tender and pillowy. Pretty simple, right? Unlike the sweet danubio you might find elsewhere in Italy, this savory version stuffs each pull-apart roll with tasty goodies like diced ham, creamy cheese, and maybe a few olives. So, so good. That filling gives you a moist, cheesy bite every time—making these mashed potato rolls a real treat for gatherings. Imagine them at a birthday buffet, an Easter spread, or even just a chill picnic with friends. And the little dough balls? They bake up golden and fluffy—grab 'em with your hands, no need for forks or anything fancy.
In different parts of Campania, families might switch up the cheeses or fillings, but honestly, the main idea stays the same. You get these warm, soft potato rolls that practically melt in your mouth. Kids and adults love pulling the rolls apart, grabbing a piece, and getting that crispy crust with the savory filling inside. And you know what? People usually pair them with other Italian party snacks like focaccia with gorgonzola or mini potato calzones—turning a simple table into something super welcoming. What really makes this recipe shine is how well the potato bread rolls hold up during parties. Seriously, they stay moist and fresh, even if you prep them a bit early. For anyone considering baking with potatoes, this is one of those dishes that just brings everyone together—so much fun, so much flavor. Whether you call them homemade potato rolls, dinner rolls, or just something super tasty, danubio di patate always gets folks reaching for seconds and sharing a laugh. Show the warmth of Campania with every bite, and let these rolls steal the show at your next gathering.
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INGREDIENTS
- Ingredients for a mold with a lower diameter of 8.5 inches and an upper diameter of 10 inches
- Potatoes 0.5 lb (250 g)
- Type 00 flour 2.8 cups (350 g)
- Eggs 1.8 oz (50 g)
- Fresh brewer's yeast 0.5 oz (13 g)
- Peanut seed oil 0.7 tbsp (10 g)
- Fine salt 1 tsp (5 g)
- for filling
- Prosciutto cotto 1.5 oz (40 g)
- Provola cheese 1.1 oz (30 g)
- Taggiasca olives 18 - pitted
- for garnish
- Egg yolks 1
- Whole milk 0.7 tbsp (10 g)
- for the mold
- Extra virgin olive oil to taste
How to prepare Potato Danube
To prepare the potato Danube, first place the potatoes in a pot with water 1 and let them boil for about 20-30 minutes. When they are soft, drain them and peel them 2, then mash them 3 and let them cool down.
At this point, pour the flour into the bowl of a stand mixer and add the slightly crumbled yeast 4. Then add the mashed potatoes 5 and work with the hook until they are well blended 6.
Continue to work the mixture and also add the salt 7. When it is well compact 8, incorporate the seed oil and knead until it is absorbed.
Then also add the egg 10 and work until you get a smooth mixture 11; don't worry if it is slightly sticky. Then transfer it to a surface sprinkled with plenty of flour 12, work it for a few moments.
and shape it into a spherical form 13. Place in a bowl 14, cover with plastic wrap and let rise for about 50 minutes in a dry place, until it has doubled in size 15. If the house temperature is too low, let it rise in an off oven with only the light on.
At this point, cut the provola into cubes 16 and chop the cooked ham with a knife 17. Transfer the dough to a work surface 18.
and divide it into portions of about 1.3 ounces each 19: with these quantities you should get 18. Shape each portion of dough into balls between your hands 20, then slightly press the center 21.
and flatten them with your fingers 22. Fill with a bit of ham, a piece of provola 23, and an olive 24.
Close the balls 25, move them slightly on the surface to obtain a regular spherical shape 26 and gradually arrange them in a mold with a diameter of 8.5 inches at the base and 10 inches at the top, previously greased with olive oil (or butter). Leave some space between one ball and another because they will continue to grow.
Once the last ball is placed 28, let rise for another 30 minutes, until they are completely joined 29. Meanwhile, preheat the oven to 356°F in static mode, then beat the yolk with the milk 30.
and use it to brush the surface of the potato Danube (31-32). Bake in the preheated static oven at 356°F for about 25 minutes, on the lower shelf, until it is well golden 33.