I seem to slip in and out of these phases with bread. I love it, but a lot of the times, I just pass on having it plain. Then I discover the joy of salted butter and slices of cheddar cheese and I feel like Heidi, except that unfortunately I don’t get to sit atop on a grassy mountain surrounded by beautiful flowers and cute goats. I’ll take what I can get though. Now my stomach feels deprived and is crying out.
2 teaspoons yeast
10 oz water
1 potato, cubed
1 teaspoon fennel powder
1 teaspoon salt
16 oz all-purpose flour
2 tablespoons butter/ghee/oil
1 egg yolk, beaten
In a deep dish, dissolve 2 tablespoons of flour with the yeast in 2 oz of water. Set aside for about 15 minutes, until the mixture becomes foamy.
In a saucepan, bring remaining water and potato to a boil. Reduce heat to low and let simmer until potato is done, about 15 minutes or when the potato is soft and breaks apart easily when poked with a skewer. Let cool, and blend with eggs, fennel powder, and salt, until smooth.
Add blended mixture to the yeast mixture. Add flour and butter and knead until smooth. Due to the potato, the dough will be slightly sticky.
Cover the dish with plastic wrap or place dough inside a plastic bag. Let dough rest until it is double in size.
Dust your hands with flour and shape the dough into 3 1/2 oz balls. Glaze the rolls with egg, and sprinkle sesame seeds. Let the rolls rest again until they have doubled in size, about 30 minutes.
Bake at 350°F (175°C), until rolls are nicely golden.
Yield: 12 (Of course you can make 2 oz balls for a slightly larger yield if you don’t want or need large rolls.)