Soft and fluffy potato rolls
A small bag of potatoes in our garage needed to be dealt with; it was time to either eat them or call them history. Due to my recent personal challenge to make use of all of the food around here, the decision to save them became a no-brainer.
I remembered that my newest edition of Cook’s Illustrated magazine had a recipe for potato rolls that looked intriguing, so that settled it. This morning those potatoes became the star ingredient in soft and fluffy, melt in your mouth rolls.
If you’re a subscriber, look in the July, 2012 issue for the recipe. For the rest of you, come on over and I’ll let you have one with a little butter. (They’re still warm.)
