Preparation:
* plus additional for kneading ** (also marked potato starch, see note)
Combine yeast and warm water in a small bowl. Stir to dis- solve! yeast. Let stand until yeast begins to foam, about 5 to 10 minutes.
Combine yeast mixture with buttermilk and oil in a large mixing bowl. Stir in flour, sugar, potato flour and salt. Add additional flour or water if necessary. Dough should come away from bowl an firm enough to handle with hands.
Turn dough onto a lightly floured surface and knead for 10 to 15 minutes or until dough is smooth and soft. Place dough in a lightly greased bowl. Cover with a damp cloth or plastic wrap and let rise a warm place until double, approximately 1 hour.
Shape dough into 18 rolls and place on a lightly greased cookie sheet. Let rise until double, approximately 1 hour.
Preheat oven to 375 degrees.
Carefully cut a cross in the top of each roll with a sharp knife Sprinkle lightly with flour. Bake 15-18 minutes, or until lightly browned.
Note: Potato flour (also marked potato starch) is available in many supermarkets, with specialty ingredients, including Oriental and kosher, or with baking ingredients.
Makes 18 rolls. |
