Potato Water Feather Rolls
LOUIS P. DE GOUY
THE GOLD COOK BOOK 1964

Note The potato water used in this recipe is that saved from potatoes cooked before.

Makes 2& 1/2 dozen rolls 400* oven 20 minutes

1 cake compressed yeast
1/2 cup lukewarm potato water strained
1/2 cup butter or lard
2 tablespoons granulated sugar
1& 3/4 teaspoons salt
2 cups lukewarm potato water strained
5 cups breadflour sifted twice
melted butter for tops

Add crumbled yeast cake to the 1/2 cup of lukewarm potato water and stir until dissolved.

Cream butter or lard with combined sugar and salt ,stir in remaining two cups of potato water and when thoroughly blended stir in the yeast mixture. Blend well

Then gradually add the flour beating vigorously after each addition,until the mixture is smooth and the dough begins to leave the wooden spoon [about 5 or six minutes]

Cover with a clean dry towel place over a pan of hot water[ not boiling ] and let rise until doubled.

Then knock the dough down with your hands and let rise until doubled in bulk

Place spoonful of dough in each generously greased muffin pan slightly warmed.

Work quickly so not to release bubbles and handle as little as possible .

Place muffin pans in a warm area away from drafts and allow to rise again or until the dough fills the pans.

Bake in a hot oven as directed.

I have not tried this recipe, but if you do please let me know how it came out.

Good Luck...