Title: Kartoffel-Bröchchen (German style Potato Rolls)
Posted By: SueA, CA
Date: February 22nd 1998
Board: Ethnic/International Recipe Exchange

I get many requests to bring these along to events.

Deutsche Kartoffel-Brötchen

1 pound Russet potatoes (about 2 medium)
1 package dry yeast
1/2 teaspoon sugar
2 cups lukewarm water
8 to 9 cups flour
Salt
1 egg yolk
1 tablespoon water
3 tablespoon poppy seeds

Cook unpeeled potatoes in water to cover. When
tender, drain, cool and peel. Set aside.
Dissolve yeast and sugar in 1/2 cup lukewarm water.
Add the remaining 1 1/2 cups water. Place 8 cups
flour in a bowl and make a well in the center. Sprinkle
2 teaspons salt over the flour. Pour in yeast mixture
and little by little incoprporate the flour into the
liquids. Mix until the dough forms a ball, adding more
flour if necessary. Allow to rest for about 15 minutes.
Press the cooked potatoes though a rice and add to
the prepared dough. Vigorously knead the two
together until well blended. Allow dough to rest for 30
minutes in a warm draft-free place.
Punch the dough down, and knead once more. Divide
into 20 portions. Knead each portion once or twice on
a lightly floured board, then neatly form each into a
smooth round ball, tucking the sides under and
pinching together. Grease a baking sheet, dust with
flour, and lay the rolls next to each other with their
sides lightly touching. Cover with a clean dry towel
and allow to rest for 20 minutes.
Mix egg yolk and 1 tablespoon water. Brush each roll
lightly. Mix the poppy seeds with a dash of salt and
sprinkle over top of each roll.
Bake at 450 degress about 30 minutes. Allow to cool
for 20 minutes before serving. Makes 20 rolls.

I do not have a ricer so I mash the potatoes lightly.