POTATO BAPS

      Title: POTATO BAPS
  Categories: Potatoes, Scotland, Update
       Yield: 1 Servings
  
            Makes 6
       1 md Russet potato (about 8
            -ounces), peeled, quartered
   2 1/4 c  (about) unbleached all
            -purpose flour
       1 ea Package fast-rising dry
            -yeast
       2 ts Salt
  
   Cook potato in saucepan of boiling water until tender. Drain; reserve
   2/2 cup potato cooking liquid. Let liquid cool to 125 degrees to 130
   degrees. Mash potato in large bowl. Mix in 2 cups flour, yeast and
   salt. Add reserved 1/2 cup warm cooking liquid and stir to combine.
   Mix in enough remaining flour to form soft dough. Turn out dough onto
   lightly floured surface and knead until smooth and elastic, about 10
   minutes. Lightly oil large bowl. Add dough, turning to coat. Cover
   and let dough rise in warm draft-free area until doubled in volume,
   about 1 1/2 hours. Lightly flour heavy large baking sheet. Punch down
   dough. Turn out dough onto lightly floured surface. Divide dough into
   6 pieces. Roll each piece into smooth ball. Arrange on prepared
   baking sheet, spacing evenly. Cover with towel and let rise until
   light and puffy, about 40 minutes. Preheat oven to 425 degrees. Using
   rolling pin, gently flatten each ball of dough into 4-inch round.
   Sprinkle lightly with flour. Bake until rolls are golden brown and
   sound hollow when tapped on bottom, about 20 minutes. Transfer rolls
   to rack and cool completely.Subj: Maslin Rolls POTATO BAPS
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