Fluffy Potato and Dill Filled Puff Pastry Rolls

These Fluffy Potato and Dill Filled Puff Pastry Rolls are a savory treat combining soft, airy homemade dough with a creamy potato and dill filling. Ideal for brunch, lunch, or as a comforting side dish, these rolls are baked to a golden crisp with a sprinkle of sesame seeds on top. The blend of mashed potatoes and fresh dill gives the filling a delightful flavor, while the soft, layered dough brings a fluffy texture. Although these rolls take a bit of time to make, each step is straightforward, and the result is a batch of warm, buttery pastries that will disappear in no time.

Full Recipe:

Ingredients

For the Dough:

  • 150 ml warm milk
  • 4 g dry yeast
  • 8 g sugar
  • 1 egg
  • 1 egg white (reserve yolk for topping)
  • 50 ml yogurt or kefir
  • 50 ml vegetable oil
  • 400 g flour (plus an additional 40 g for kneading)
  • 7 g salt

For the Potato and Dill Filling:

  • 3 potatoes (700 g total), peeled and sliced
  • 1/2 tbsp salt (for boiling potatoes)
  • 50 g butter
  • 50 g fresh dill, chopped
  • Salt to taste
  • 1/2 tsp ground black pepper

For Assembly and Topping:

  • Softened butter (for layering the dough)
  • 1 egg yolk (reserved) mixed with 1 tbsp milk for brushing
  • White sesame seeds (optional, for sprinkling)

Baking Temperature and Time:

  • Oven temperature: 180°C (350°F)
  • Baking time: 25 minutes

Step-by-Step Instructions

1. Prepare the Dough:

  1. Activate the Yeast:
    In a bowl, combine warm milk, dry yeast, and sugar. Mix well and let it sit for 5-10 minutes until it becomes foamy.
  2. Mix Wet Ingredients:
    In a separate bowl, whisk together 1 egg, 1 egg white, yogurt or kefir, and vegetable oil.
  3. Combine Ingredients for Dough:
    Add the activated yeast mixture to the egg mixture and stir to combine.
  4. Add Flour and Salt:
    Sift 400 g flour into the mixture gradually, adding 7 g of salt. Use a spatula to mix until a dough starts to form. Gradually incorporate the remaining 40 g flour as needed.
  5. Knead the Dough:
    Transfer the dough onto a floured surface and knead by hand for 5-7 minutes until it becomes soft, smooth, and elastic. Shape the dough into a ball.
  6. Let the Dough Rise:
    Place the dough ball in a bowl, cover with cling film, and let it rise in a warm place for about 30 minutes, or until it has doubled in size.

2. Prepare the Potato and Dill Filling:

  1. Boil the Potatoes:
    Place sliced potatoes in a pot of salted water, bring to a boil, and cook until tender, about 15-20 minutes. Drain the potatoes.
  2. Make the Mashed Potatoes:
    In a bowl, mash the cooked potatoes with butter until smooth. Add chopped dill, salt, and black pepper. Stir well to combine, then set aside.

3. Assemble the Pastries:

  1. Divide the Dough:
    Once risen, place the dough on a floured surface and divide it into four equal parts. Shape each piece into a ball, cover with a kitchen towel, and let them rest for 10 minutes.
  2. Roll and Layer the Dough:
    Roll two dough balls into circles approximately 35 cm in diameter. Brush the surface with softened butter, then layer one dough circle over the other, folding and layering as instructed for a flaky texture.
  3. Form and Cut Dough Squares:
    Roll the layered dough into a square (30×30 cm) and cut it into 9 equal pieces. Place a tablespoon of the potato and dill filling in the center of each square.
  4. Shape the Rolls:
    Seal the edges of each dough square, press gently with your hand to flatten slightly, and make slits on top for decoration. Repeat with the remaining dough and filling.

4. Proof and Bake the Rolls:

  1. Final Rise:
    Arrange the filled rolls on a baking sheet lined with parchment paper, cover with a towel, and let them rest in a warm place for 15 minutes.
  2. Brush and Bake:
    Preheat the oven to 180°C (350°F). Mix the egg yolk with 1 tablespoon of milk and brush over the tops of the rolls. Sprinkle with sesame seeds if desired. Bake for 25 minutes or until golden brown.
  3. Serve Warm:
    Let the rolls cool slightly before serving. These are best enjoyed warm for the fluffiest texture.

Nutrition Facts (Approximate per roll, assuming 18 rolls):

  • Calories: 150 kcal
  • Protein: 4g
  • Carbohydrates: 20g
  • Fat: 6g
  • Fiber: 1g
  • Sugars: 2g

FAQ Section

Q1: Can I substitute the filling with other ingredients?
Yes! You can fill these rolls with spinach and feta, cheese and herbs, or even a savory meat filling for variety.

Q2: Can I make the dough in advance?
Absolutely. Prepare the dough, let it rise, and then store it in the fridge overnight. Let it come to room temperature before rolling out.

Q3: How do I make this recipe vegan?
Use a plant-based milk, vegan butter, and replace the egg wash with a mixture of plant-based milk and a bit of maple syrup for a golden finish.

Tips for Making the Best Potato and Dill Puff Pastry Rolls

  1. Keep the Dough Cool:
    When layering with butter, keep the dough cool and work quickly to prevent the butter from melting, ensuring flaky layers.
  2. Allow Adequate Resting Time:
    Letting the dough rest between steps gives it a better texture and makes it easier to work with.
  3. Use Fresh Dill:
    Fresh dill adds a bright flavor to the filling, enhancing the overall taste. Avoid dried dill if possible, as it doesn’t have the same vibrant aroma.
  4. Avoid Overfilling:
    Stick to about one tablespoon of filling per roll to avoid spillage during baking.

Storage Tips

  • Refrigeration:
    Store any leftover rolls in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at a low temperature for a few minutes before serving.
  • Freezing:
    These rolls can be frozen. Wrap each roll in plastic wrap, place them in a freezer-safe bag, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Conclusion

These Fluffy Potato and Dill Filled Puff Pastry Rolls are a delightful combination of soft, flaky dough and a comforting potato-dill filling. Perfect as a savory snack or as an accompaniment to soups and stews, these rolls offer a warm, homemade flavor with each bite. The layering technique and buttery dough create a flaky texture, while the filling is both simple and flavorful. This recipe is versatile, allowing you to switch up fillings or make it vegan. Serve these rolls warm for the ultimate cozy treat that will impress family and friends alike. Enjoy!

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Fluffy Potato and Dill Filled Puff Pastry Rolls


  • Author: Olivia
  • Total Time: 50mins

Description

These Fluffy Potato and Dill Filled Puff Pastry Rolls are a savory treat combining soft, airy homemade dough with a creamy potato and dill filling. Ideal for brunch, lunch, or as a comforting side dish, these rolls are baked to a golden crisp with a sprinkle of sesame seeds on top. The blend of mashed potatoes and fresh dill gives the filling a delightful flavor, while the soft, layered dough brings a fluffy texture. Although these rolls take a bit of time to make, each step is straightforward, and the result is a batch of warm, buttery pastries that will disappear in no time.


Ingredients

Scale

For the Dough:

  • 150 ml warm milk
  • 4 g dry yeast
  • 8 g sugar
  • 1 egg
  • 1 egg white (reserve yolk for topping)
  • 50 ml yogurt or kefir
  • 50 ml vegetable oil
  • 400 g flour (plus an additional 40 g for kneading)
  • 7 g salt

For the Potato and Dill Filling:

  • 3 potatoes (700 g total), peeled and sliced
  • 1/2 tbsp salt (for boiling potatoes)
  • 50 g butter
  • 50 g fresh dill, chopped
  • Salt to taste
  • 1/2 tsp ground black pepper

For Assembly and Topping:

  • Softened butter (for layering the dough)
  • 1 egg yolk (reserved) mixed with 1 tbsp milk for brushing
  • White sesame seeds (optional, for sprinkling)

Baking Temperature and Time:

  • Oven temperature: 180°C (350°F)
  • Baking time: 25 minutes

Instructions

1. Prepare the Dough:

  1. Activate the Yeast:
    In a bowl, combine warm milk, dry yeast, and sugar. Mix well and let it sit for 5-10 minutes until it becomes foamy.
  2. Mix Wet Ingredients:
    In a separate bowl, whisk together 1 egg, 1 egg white, yogurt or kefir, and vegetable oil.
  3. Combine Ingredients for Dough:
    Add the activated yeast mixture to the egg mixture and stir to combine.
  4. Add Flour and Salt:
    Sift 400 g flour into the mixture gradually, adding 7 g of salt. Use a spatula to mix until a dough starts to form. Gradually incorporate the remaining 40 g flour as needed.
  5. Knead the Dough:
    Transfer the dough onto a floured surface and knead by hand for 5-7 minutes until it becomes soft, smooth, and elastic. Shape the dough into a ball.
  6. Let the Dough Rise:
    Place the dough ball in a bowl, cover with cling film, and let it rise in a warm place for about 30 minutes, or until it has doubled in size.

2. Prepare the Potato and Dill Filling:

  1. Boil the Potatoes:
    Place sliced potatoes in a pot of salted water, bring to a boil, and cook until tender, about 15-20 minutes. Drain the potatoes.
  2. Make the Mashed Potatoes:
    In a bowl, mash the cooked potatoes with butter until smooth. Add chopped dill, salt, and black pepper. Stir well to combine, then set aside.

3. Assemble the Pastries:

  1. Divide the Dough:
    Once risen, place the dough on a floured surface and divide it into four equal parts. Shape each piece into a ball, cover with a kitchen towel, and let them rest for 10 minutes.
  2. Roll and Layer the Dough:
    Roll two dough balls into circles approximately 35 cm in diameter. Brush the surface with softened butter, then layer one dough circle over the other, folding and layering as instructed for a flaky texture.
  3. Form and Cut Dough Squares:
    Roll the layered dough into a square (30×30 cm) and cut it into 9 equal pieces. Place a tablespoon of the potato and dill filling in the center of each square.
  4. Shape the Rolls:
    Seal the edges of each dough square, press gently with your hand to flatten slightly, and make slits on top for decoration. Repeat with the remaining dough and filling.

4. Proof and Bake the Rolls:

  1. Final Rise:
    Arrange the filled rolls on a baking sheet lined with parchment paper, cover with a towel, and let them rest in a warm place for 15 minutes.
  2. Brush and Bake:
    Preheat the oven to 180°C (350°F). Mix the egg yolk with 1 tablespoon of milk and brush over the tops of the rolls. Sprinkle with sesame seeds if desired. Bake for 25 minutes or until golden brown.
  3. Serve Warm:
    Let the rolls cool slightly before serving. These are best enjoyed warm for the fluffiest texture.
  • Prep Time: 25mins
  • Cook Time: 25mins