Brian H.

December 14, 2024 at 2:19am

I did the freeze-and-bake route for these as part of my contribution for Thanksgiving dinner. I've been told I'm now in charge of rolls for Christmas dinner.... LOL. I'll take that as an endorsement of the recipe. Rather than use the potato water, the night before I mixed a cup (120g) of the flour with an equal weight of the water & a pinch of yeast, & let that ferment overnight, to boost the flavor. Great recipe!

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