Fluffy potato pancakes


1 cup warm water

1 medium potato, peeled and diced

2 1/4 teaspoons active dry yeast

1 teaspoon salt

1/4 cup granulated sugar

1/4 cup unsalted butter, melted

3 1/2 – 4 cups all-purpose flour


Boil the diced potato until tender. Drain and mash it, then let it cool slightly.

In a small bowl, dissolve the yeast in warm water with a pinch of sugar. Let it sit for about 5 minutes until foamy.

In a large mixing bowl, combine the mashed potato, yeast mixture, sugar, melted butter, and salt.

Gradually add in the flour, 1 cup at a time, mixing until a soft dough forms.

Turn the dough out onto a floured surface and knead for about 5-7 minutes, or until smooth and elastic.

Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.

Punch down the dough and divide it into 12 equal pieces. Shape each piece into a ball and place them in a greased baking dish, leaving a little space between each roll.

Cover the rolls and let them rise for another 30 minutes.

Preheat your oven to 375°F (190°C).

Bake the rolls for 15-20 minutes, or until they are golden brown on top.

Brush the tops of the rolls with melted butter, if desired, and serve warm.


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