Potato baps
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Makes 6 | ||
| 1 | medium | Russet potato (about 8 ounces), peeled, quartered |
| 2¼ | cup | (about) unbleached all purpose flour |
| 1 | each | Package fast-rising dry yeast |
| 2 | teaspoons | Salt |
Directions
Cook potato in saucepan of boiling water until tender. Drain; reserve 2/2 cup potato cooking liquid. Let liquid cool to 125 degrees to 130 degrees. Mash potato in large bowl. Mix in 2 cups flour, yeast and salt. Add reserved ½ cup warm cooking liquid and stir to combine.
Mix in enough remaining flour to form soft dough. Turn out dough onto lightly floured surface and knead until smooth and elastic, about 10 minutes. Lightly oil large bowl. Add dough, turning to coat. Cover and let dough rise in warm draft-free area until doubled in volume, about 1½ hours. Lightly flour heavy large baking sheet. Punch down dough. Turn out dough onto lightly floured surface. Divide dough into 6 pieces. Roll each piece into smooth ball. Arrange on prepared baking sheet, spacing evenly. Cover with towel and let rise until light and puffy, about 40 minutes. Preheat oven to 425 degrees. Using rolling pin, gently flatten each ball of dough into 4-inch round.
Sprinkle lightly with flour. Bake until rolls are golden brown and sound hollow when tapped on bottom, about 20 minutes. Transfer rolls to rack and cool completely.Subj: Maslin Rolls POTATO BAPS