I went to a dinner a few weeks ago and made these rolls as my contribution. The recipe comes from The Fannie Farmer Baking Book and I changed it just a bit. I hope that you give it a try... these are a wonderful thing to serve with a bowl of piping hot soup!
1-cup potato- cooking water
¾ stick of butter (6 tbs)
1 package yeast (or 1 tbs.)
¼ cup sugar
1 ½ tsp. salt
3 ¼ to 3-¾ cups all-purpose flour
In a large mixing bowl, stir together the hot potato water and butter, then let cool until comfortably warm to your finger. Sprinkle the yeast over, stir, and let stand for a few minutes to dissolve.
Add the sugar, salt and egg and mix well. Add 2 cups of flour and beat vigorously for about 2 minutes. Add enough of the remaining flour to make a manageable dough. Turn out on a lightly floured surface. Knead for a minute or two, form into a ball and place in a greased bowl. Cover and let rise until doubled in bulk.
Line your baking sheet with parchment paper and preheat oven to 400.
Divide dough into approximately 14 pieces (about 2 ounces each). On a counter or workbench that is not floured, proceed to roll each piece of dough into a ball and place on sheet pan. When all the dough is rolled, let rise another 30 minutes or so.
Bake on middle shelf of oven for 7 minutes and then move the pan to the top shelf for 7 more minutes. Brush the rolls with melted butter when they come out of the oven.
· I usually double or triple this recipe. (If you are going to go through the work, you want to share some with your friends!)
· Also, I peel and cook a potato in water for this recipe and when it is tender, I mash the potato and incorporate it into the recipe. I bet you could get away with using instant potatoes and boiling water in a pinch.