Ingredients Jump to Instructions ↓

  1. 2-1/2 to 3 cups all-purpose flour, divided

  2. 1 cup whole wheat flour

  3. 1/2 cup sugar

  4. 1 package (1/4 ounce) active dry yeast

  5. 3 to 4 teaspoons dried basil

  6. 1 teaspoon celery salt

  7. 2 medium potatoes, peeled and cubed

  8. 1-1/2 cups water

  9. 1/4 cup butter, melted

  10. 2 eggs, beaten GLAZE:

  11. 1 egg yolk

  12. 1 tablespoon water

Instructions Jump to Ingredients ↑

  1. In a bowl, combine 2 cups all-purpose flour, whole wheat flour, sugar, yeast, basil and celery salt; set aside. Place potatoes and water in a saucepan; cook until tender. Drain, reserving 1 cup cooking liquid; cool liquid to 120°-130°. Meanwhile, mash or rice potatoes; measure 1 cup (refrigerate remaining potato for another ruse). Combine potato liquid, butter, eggs and mashed potato; add to dry ingredients. Beat until smooth. Add enough of the remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Place in a grease bowl; turn once to grease top. Cover and refrigerate overnight or up to 3 days, punching down daily. To bake, punch dough down. Pinch off small portions of dough; roll into 1-in. balls. Place three balls each in greased muffin cups. Cover and let rise until doubled, about 1-1/2 to 2 hours. beat egg yolk and water; brush over rolls. Bake at 375° for 20 minutes or until golden brown. Remove from pans and cool on wire racks. Yield: 2 dozen.


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