Source: Julia Biasi
Ingredients
2-3 medium potatoesDirections
2 envelopes yeast
1/2 t. sugar
1 c. potato water
1/2 c. butter
1/4 c. shortening
2 t. salt
7 c. flour
1/2 c. honey
2 eggs
Cook 2-3 medium potatoes, peeled and quartered, 15 minutes or until soft in salted water.
Reserve 1 c. water, drain off the rest of the water. Mash the potatoes.
Sprinkle yeast over ½ c. potato water and add ½ tsp. sugar. Stir to dissolve yeast. Let stand 10 minutes.
Heat butter, shortening, ½ c. potato water until melted. Cool until lukewarm.
Stir into yeast mixture with honey, eggs, 2 tsp. salt, and potatoes.
Beat with a mixer until blended, add 2 ½ c. flour, beat 2 minutes. Stir 3 ½ – 4 ½ c. more flour in until the mixture leaves the side of the bowl.
Knead 10 minutes. Place in lg. greased bowl, rotate to oil top. Cover with towel for 1½ hrs.
Punch down, turn onto floured surface, knead a few times to press out bubbles. Cut in half and form into two large rounds. Let rest 10 minutes.
Divide each half into 16 pieces. Place into greased pans. Cover, let rise until almost double in volume.
Cook at 400 degrees for 25 minutes until hollow sounding. Makes 32 rolls.
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