1 package Active dry yeast (1 tbsp)
½ cup Warm potato water*
½ cup Milk or ricemilk
½ cup Butter or margarine
2/3 cup cracked wheat**
1 cup Sourdough Starter
¼ cup Sugar
2 tsp Salt
4-½ cup To 5 all-purpose flour***
1 tbsp dough enhancer (opt)
Dissolve yeast in potato water; let set until foamy, 5 to 10 min. Meanwhile, heat milk and 1/2 c butter or margarine until just melted; cool to lukewarm.
Combine starter, yeast mixture, milk mixture, sugar and salt. (**If adding cracked wheat, add now.) Add flour to make a stiff dough; knead until smooth and elastic.
Place in a greased bowl; turn dough to coat surface. Cover and let rise in a warm place, free from drafts, until doubled, about 1 hour.
Punch down dough; cover and let rest 10 minutes. Shape into rolls. Place on a greased baking sheet. Cover and let rise in a warm place, free from from drafts, until doubled, about 45 minutes.
If desired, brush with melted butter or margarine before baking in a preheated 375F oven for 12 to 15 minutes or until golden brown. Makes 3 to 4 dozen depending on size.
*There are two ways to make potato water; I have used both with the same results. Either boil a small 1" cube piece of potato in 2/3 cup water until soft, then mash the potato; cool then add to recipe. Or...my usual way...Add 2 tbsp instant potato flakes to the water.
**To make cracked wheat dinner rolls (our family's favorite), soak 2/3 cup of cracked wheat in 1 cup warm water for 10 minutes; drain.
***You may replace up to 3 cups with freshly milled flour.
|Try to get a smooth top by pinching the dough to the bottom of the ball.|
|I always get 15 rolls to fit perfectly in my 10x15" glass pyrex dish.|
|This is a dark photo but you can still see the dense crumb.|