Preparation:
Keep the mashed potatoes warm. Cream the yeast in a bowl with the reserved tepid potato liquid and half the sugar. Sift the flour into a large warmed mixing bowl and rub in the butter. Make a well in the center and add the rest of the sugar and the mashed potatoes. Mix well. Add the warm milk and the water to the yeast liquid. Mix and add to the mixing bowl; beat in the beaten egg. Knead for at least 10 minutes. Leave in a warm place covered with a tea towel for 1 hour (it should double in size). Turn onto a flat surface and shape into rolls. Put these on a greased baking sheet. Let rise for 20 minutes in a warm place, covered with a tea towel. Brush with milk and bake at 400 degrees for 15-20 minutes. Cool on a wire rack. |
