Yield: 12 servings
| Measure | Ingredient |
|---|---|
| 1 large | Potato |
| 1 pack | Active dry yeast or 1 |
| \N \N | Cake compressed |
| ¼ cup | Warm water |
| ½ cup | Butter; melted |
| 1 cup | Sugar |
| 1 teaspoon | Salt |
| 2 \N | Eggs; well beaten |
| 4 cups | (about) all-purpose flour; |
| \N \N | Sifted |
Recipe by: The American Heritage Cookbook - ISBN 0-8281-04-03-4 Pare the potato, cut in chunks, and cook in boiling water until tender.
Drain, saving ½ cup of the potato water. Mash potatoes until smooth and measure out ½ cup of them. Sprinkle yeast over warm water to dissolve. Combine mashed potato, ½ cup of the reserved potato water, butter, sugar, salt, and eggs. When mixture is lukewarm, stir in yeast. Cover with a tea towel and set bowl in a warm place until mixture is spongy-looking. Then mix in the flour thoroughly. (At this point you should have a soft dough --- add more flour, if needed.) Cover and let rise until double in size. Punch dough down and knead on a floured board until smooth. Pinch off pieces of the dough and shape into buns about 3 inches in diameter. Place on a greased cookie sheet and let rise a third time until almost double in size. Bake in a preheated 375°F oven for 25 to 30 mins. When buns begin to turn golden brown, brush tops with cream or melted butter. Cool before serving. Makes 12.
from my kitchen to------------------------------->yours..... Dan Klepach