Peel and cube the potatoes. It’s a no-brainer and makes baking with yeast that much easier. Drain them in a colander over a bowl and reserve the cooking liquid. window.cookieconsent_options={"message":"This website uses cookies to ensure you get the best experience on our website","dismiss":"Got it! Place it on a lightly oiled and floured baking sheet, rough-side up, and leave to prove in a warm place for a further 30 minutes. We tried this bread and it turned out huge and tasted fantastic! This beautiful German potato bread is made with Russet potato with their skin on. Sprinkle the dough with a little flour. Put the potatoes in a large saucepan, cover with coldwater and place on the heat. Weizenbrötchen – German Rolls //