1 pound Russet potatoes (about 2 medium)
1 package dry yeast
1/2 teaspoon sugar
2 cups lukewarm water, divided use
8 to 9 cups flour
Salt
1 egg yolk
1 tablespoon water
3 tablespoons poppy seeds
Cook unpeeled potatoes in water to cover. When tender, drain, cool and peel. Set aside.
Dissolve yeast and sugar in 1/2 cup lukewarm water. Add the remaining 1 1/2 cups water.
Place 8 cups flour in a bowl and make a well in the center. Sprinkle 2 teaspoons salt over the flour. Pour in yeast mixture and little by little incorporate the flour into the liquids. Mix until the dough forms a ball, adding more flour if necessary. Allow to rest for about 15 minutes.
Press the cooked potatoes through a ricer and add to the prepared dough. Vigorously knead the two together until well blended. Allow dough to rest for 30 minutes in a warm draft-free place.
Punch the dough down, and knead once more. Divide into 20 portions. Knead each portion once or twice on a lightly floured board, then neatly form each into a smooth round ball, tucking the sides under and pinching together.
Grease a baking sheet, dust with flour, and lay the rolls next to each other with their sides lightly touching. Cover with a clean dry towel and allow to rest for 20 minutes.
Mix egg yolk and 1 tablespoon water. Brush each roll lightly. Mix the poppy seeds with a dash of salt and sprinkle over top of each roll.
Bake at 450 degrees F about 30 minutes. Allow to cool for 20 minutes before serving.
Makes 20 rolls
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