Pumpkin Seed Oil Potato Roll

For the pumpkin seed oil potato roll, first prepare the filling: heat 3 tablespoons of cooking oil, roast finely chopped onion until golden brown, add the grated raw potatoes, roast briefly, salt, pepper and set aside to cool.

For the dough, mix 100 g of melted butter with 1 yolk, 2 tablespoons of kernel oil, 1/16 l of water and 200 g of flour to a smooth dough and let rest briefly.

Sprinkle plenty of flour on the work surface and roll out the dough thinly with a rolling pin. Spread the filling on the dough, roll it up and place it on the baking tray. Bake at high heat (210 ° C) on the middle rail in the tube until light brown.

Cut open the pumpkin seed oil potato roll.

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