Garlic Potato Rolls

Hello, everyone.

The other day I made a batch of Garlic Potato Rolls. (It's cute how capitalizing it makes it seem important, isn't it?) This started with the Potato Bread recipe in the old Beard on Bread book, a volume that we've had for years and years. The book is probably out of print by now.

His potato bread recipe included egg (used), mashed potato (used), sugar (not used), milk (used), butter (used) and the usual flour, yeast, salt, water things.

The only really difference this time was the potato was leftover garlic mash from an instant potato packet that had been prepared, and of course the skipping of the sugar. With all that potato, milk, and flour there really is no need at all for sugar to feed the yeast. It proofs nicely in the wrist-temperature water in the measuring cup or bowl without any accelerant.

Oh, and instead of making a pair of loaves the dough was formed into 24 medium-large rolls. They were baked in a muffin pan on a pizza stone at 400F for about 19 minutes.

The dozen that was baked right away.

The other rolls were frozen on a cookie sheet, covered with plastic wrap, until firm, then put into a zipper-closure bag to await their future glory.

It's so nice to have rolls almost ready to bake in the freezer.