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Baked goods

Zemiakové pagáče: Slovak potato rolls with cheese

These 35 savory potato yeast rolls are folded with butter three times, topped with cheese and caraway, and baked until golden.

Slovak cuisine · Vegetarian · Christmas recipes · Translated from Slovak ·

Zemiakové pagáče: Slovak potato rolls with cheeseSave on Pinterest

Recipe at a glance

Prep time
2 hr
Cook time
20 min
Total time
2 hr 20 min
Temperature
200 °C (400 °F)
Servings
35 rolls
Difficulty
Medium
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Zemiakové pagáče are soft, savory Slovak rolls made with boiled potatoes mixed directly into the yeast dough. Fold the dough with butter three times to create layers, score the tops in a grid pattern, and sprinkle with cheese and caraway seeds. They are a good choice for New Year's Eve or to serve with wine.

Ingredients

Yeast mixture

Dough

For folding and topping

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Instructions

Tip: tap a step to mark it as done.

  1. Prepare the yeast mixture

    10 min

    Crumble the yeast into the lukewarm milk with the sugar and let stand for 10 minutes until foamy.

  2. Knead the potato dough

    45 min

    Peel the cooled potatoes and grate them very finely or pass them through a potato ricer. Mix with the flour and salt, add the yeast mixture, egg, and 50 g butter, and knead into a smooth, soft dough. Cover and let rise for 30 minutes.

  3. Fold with butter

    40 min

    Roll the dough into a rectangle about 1 cm thick, spread with one-third of the butter, and fold into thirds like a letter. Refrigerate for 10 minutes, then repeat the process twice more. Folding creates layers in the rolls.

  4. Cut out the rolls

    30 min

    Preheat the oven to 200 °C (400 °F). Roll the dough to a thickness of 2 cm, score the surface in a grid pattern with a knife, and cut out rounds 4–5 cm in diameter. Place on a baking sheet lined with parchment paper, brush with beaten egg, and sprinkle with cheese and caraway seeds. Let rise for another 15 minutes.

  5. Bake

    20 min

    Bake the rolls for 18–20 minutes until golden brown. Serve warm or cooled.

Tip: Boil the potatoes in their skins a day ahead and let them cool in the refrigerator. Drier potatoes need less flour and make the dough less sticky.

Nutrition facts

Approximate values per piece, calculated from the ingredients

Energy
97 kcal
Protein
2.6 g
Carbohydrates
11 g
of which sugars
0.4 g
Fat
4.8 g
of which saturates
2.8 g
Fiber
0.5 g
Salt
0.3 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Zemiakové pagáče so syrom a rascou

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