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1 package yeast active dry
1/2 cup water warm potato (105° to 115°)
2/3 cup sugar
1 cup milk
2/3 cup butter
1 cup potatoes unseasoned mashed
2 eggs
1 1/2 teaspoons salt
6 1/2 cups flour
In a small bowl, dissolve yeast in potato water with 1 teaspoon sugar; let stand until foamy, 5 to 10 minutes.
In a small saucepan, heat milk, remaining sugar and butter until butter melts. Pour into a large mixer bowl; cool until lukewarm. Add yeast mixture, potatoes, eggs, salt and 2 1/2 cups flour. At low speed, beat until smooth. Stir in remaining flour to make a soft dough. On a floured surface, knead until smooth and elastic.
Place in a greased bowl; turn to coat all surfaces. Cover and let rise in a warm place, free from drafts, until almost doubled, about 1 hour. Punch down dough. Cover lightly and refrigerate. (Dough can be kept for up to one week.) Check occasionally and punch down if necessary.
To use, remove desired portion; let rest for 30 minutes. Shape and place on greased baking sheets. Cover and let rise in a warm place until almost doubled, about 1 hour. Bake in a preheated 375° oven for 15 to 20 minutes or until golden brown. Remove and cool on a wire rack. Best served warm.
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