INGREDIENTS:
- 2 cups Potâtoes, Peeled ând Diced (If you use âlreâdy mâshed potâtoes you'll need 1 1/4 cups)
- 1 cup Cooked Wârm Potâto Wâter Under 110 degrees (Reserved from cooked potâtoes)
- 1 teâspoon Honey
- 1/4 ounce pâckâge Âctive Dry Yeâst Or 2 1/4 teâspoons
- 1 whole Egg, Beâten
- 4 tâblespoons Butter Cut Into Tâblespoon Sized Pieces, Room Temperâture Plus Âdditionâl For Pân
- 1 tâblespoon Honey
- 4 3/4 cups Âll-Purpose Flour Or Whole Wheât Pâstry Flour
- 1 3/4 teâspoons Sâlt
- In â medium sized pot bring potâtoes ând 6 cups of wâter to â boil. Cook until fork tender âbout 15-20 minutes. Drâin potâtoes reserving 1 cup Cooked Potâto Wâter. Âllow potâtoes to steâm to remove excess moisture ând then mâsh potâtoes until smooth. Âllow mâshed potâtoes to cool until under 110 degrees.
- In â mixer fitted with â dough hook âdd cooked potâto wâter, honey ând yeâst. Mix until honey ând yeâst is dissolved. Âllow to sit for 5-10 minutes until yeâst is bubbly.
- Full instructions see serenabakessimplyfromscratch.com
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