Part 106 (2/2)

HOME-STYLE POTATO ROLLS.

MAKES 24 ROLLS.

TIME: ABOUT 45 MINUTES, NOT INCLUDING RISING TIME.

These golden, puffy rolls dotted with poppy seeds are just like soft, homey hugs from the oven. Great with soup, or for breakfast, or just as an after-school snack, even if you haven't been to school for decades. For the best color, be sure to use yellow potatoes such as Yukon gold.

1 cups warm water

1 cup soy milk

2 tablespoons nonhydrogenated vegan margarine

1(-ounce) package yeast

5-5 cups all-purpose flour, or a blend of white whole wheat and all-purpose flour

2 tablespoons brown sugar

2 teaspoons salt

1 cups cold, moist mashed potatoes, preferably Yukon gold

Glaze: cup soy milk

1 teaspoons potato starch or cornstarch

Poppy seeds for sprinkling

COMBINE 1 cup of the warm water with the soy milk in a medium-size saucepan, then drop in the margarine. Heat over medium heat until the margarine is melted and the soy milk mixture has slightly scalded. Remove from the heat and allow to cool until lukewarm.

In a measuring cup, mix together remaining cup of the warm water and the yeast. Set aside for a few minutes until the yeast is foamy.

In a large mixing bowl, sift together the flour, sugar, and salt. Using your hands, mix the mashed potatoes into the flour to form a crumbly mixture, as if you were making a pastry dough. Stir in the yeast mixture and the soy milk mixture to form a soft dough; if the dough is very sticky, add a little flour, a few tablespoons at a time, until a firm, smooth dough forms. It's okay if there's bits of potato poking through the dough.

Turn out the dough onto a lightly floured board and knead until elastic. Return the dough to the bowl, cover with a kitchen towel, and let rise for 2 hours or until doubled in size. When pressed with a finger, the dough should spring back slowly.

Right before the dough is ready to be punched down, prepare the glaze: Whisk together the soy milk and potato starch in a small saucepan. Cook over a medium-low heat, stirring constantly, until the mixture thickens slightly. Remove from the heat and cool before using.

Preheat the oven to 400F. While the oven is preheating, lightly grease two 12-cup m.u.f.fin tins. Punch down the dough, knead briefly on a floured board, and roll into two thick 14- to 16-inch ropes. Use kitchen shears or a sharp knife to slice the ropes into 1- to 2-inch pieces. Lightly floured your hands and roll each piece into a ball the size of a walnut.

Place three b.a.l.l.s of dough together in each m.u.f.fin cup. Brush with glaze , sprinkle with poppy seeds, and very loosely cover with plastic wrap. Set aside for 25 to 35 minutes, until rolls have doubled in bulk.

Bake for 20 to 25 minutes, until the tops are s.h.i.+ny and browned. When the rolls are cool enough to touch, transfer from the pans to wire racks to complete cooling.

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