Serves: 3
Total Calories: 608
Dissolve yeast in potato water until foamy, 5 to 10 minutes. Combine starter, mashed potatoes, sugar, 1 1/2 cups flour and yeast. Cover and let rise in a warm place, free from drafts, to form a sponge, about 30 minutes. Add lard, salt and remaining flour to make a stiff dough. On a floured surface, knead until smooth and elastic. Place in a greased bowl turn dough to coat surface. Cover and let rise in a warm place, free from drafts, until doubled, about 60 minutes. Shape into rolls and place on greased baking sheets or in greased 8 x 8 x 2-inch pans. Cover and let rise in a warm place, free from drafts, until doubled. Bake in a preheated 375° F oven for 15 to 20 minutes or until golden.
This Sourdough Potato Rolls recipe is from the Fresh-From-The-Oven Breads Cookbook. Download this Cookbook today.
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