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2 md White potatoes
2 1/2 ts Active dry yeast or 1/2 oz.
-compressed
; yeast
1/4 c Lukewarm water
1/2 c Unsalted butter
2 ts Salt
2 tb Sugar
3 1/2 c All-purpose flour
Boil the potatoes in 1 1/4 cup cold water, until tender. Strain and save 1
cup of the potato water. Mash the potatoes into a bowl. Let the potatoes
and the reserved liquid cool.
In a small bowl, sprinkle the yeast into 1/4 cup water. Let stand until
dissolved, about 5 minutes. Melt 1/4 cup of the butter in a small saucepan.
Put the reserved potato water, mashed potato, dissolved yeast, and melted
butter into a large bowl. Add the salt and sugar and mix. Stir in half the
flour and mix. Add the remaining flour 1/2 cup at a time, mixing well after
each addition. The dough should be soft and slightly sticky.
Turn the dough out onto a floured work surface. Dust the dough and your
hands with flour and knead until it is very smooth and spongy. Then return
the dough to a well-greased bowl. Cover the bowl with a damp dish cloth and
let rise until doubled in bulk, about 1- 1 1/2 hours, depending on the heat
and humidity.
Brush a baking sheet with melted butter. Melt an additional 1/4 cup butter
and place in a mixing bowl. Turn the dough out onto a lightly floured work
surface and knead with your hand about 15-20 seconds. Cover the dough and
let rest about 5 minutes. Flour your hands and pinch pieces of dough about
1 inch in diameter, making about 30 pieces. Roll each ball in between your
hands to form a ball. Dip each ball into melted butter and place on the
baking sheet. Cover the baking sheet with a damp towel and let rise in a
warm place, about 40 minutes.
Bake at 375 degrees F. until golden brown, about 25-30 minutes. Brush tops
lightly with butter and serve at once.
?1997 Adapted with permission of Gruner and Jahr USA Publishing
Yields
4 servings
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