Greek buns with potatoes and mushrooms
6 servings
50 minutes
Greek rolls with potatoes and mushrooms are the embodiment of warmth and coziness of Greek cuisine. Their origin traces back to the traditions of rural hospitality, where simple yet rich flavors create harmony in every bite. The tender yeast dough envelops a fragrant filling of sautéed mushrooms, onions, and potatoes infused with spices. A crispy crust brushed with egg yolk and sprinkled with sesame gives the rolls an appetizing appearance. They are served with a delicate sauce made from sour cream, garlic, and olive oil that deepens the flavor even more. These rolls are perfect for a cozy family dinner or heartfelt gatherings with friends, reminding one of sunny Greece and its rich culinary traditions.
1
Fry mushrooms with onions in vegetable oil, mix them with boiled potatoes, and add spices.
- Mushrooms: 400 g
- Onion: 2 heads
- Potato: 400 g
- Ground black pepper: pinch
2
Spread the dough on the table in small balls and fill them with filling, joining from both sides, then from the other side.
- Yeast dough: 1 kg
3
Place on a baking sheet lined with parchment paper and brush with egg yolk (optional to sprinkle with sesame).
- Egg yolk: 1 piece
- Sesame: to taste
4
Bake at 180 degrees for 30 minutes.
5
While baking, prepare the sauce: mix sour cream with olive oil, garlic, spices, and salt to taste.
- Sour cream: 200 g
- Extra virgin olive oil: 1 tablespoon
- Garlic: 2 cloves
- Ground black pepper: pinch
6
Buns are served with sauce. The bun is cut with a knife and sauce is placed on the cut.