Amaranth Potato Sourdough Dinner Rolls
1 cup sourdough starter
2 cups flour
2 cups water
¼ cup sugar
2 tsp dry yeast
Early in the morning or the day before, remove the sourdough starter form the refrigerator and place one cup in a large bowl. Add flour, sugar, yeast and water, stirring well. Place in a warm spot and let rest for 8-12 hours.
4 cups hot water
2 potatoes, cooked & riced OR 1½ cups feta cheese
½ cup sugar
½ cup melted butter or oil
1 Tbsp salt
2 cups popped amaranth
3-6 cups white bread flour
3 Tbsp yeast
Place the starter in the mixer bowl and add all the above ingredients, using half the flour and placing the yeast on top of the flour. Turn on the mixer and add enough flour until the dough just arts to pull away from the sides of the bowl. (Remember, the stickier the dough, the lighter the roll.) Mix for 6 minutes.
To make whole grain dinner rolls, replace ¾ of the flour with whole grain flour. Omit eggs and add flour until dough pulls away from the sides of the bowl.
Grease your hands and the baking sheets, and form the rolls, leaving space between them on the baking sheets. Cover lightly and when they have doubled in size, bake them at 375º Convection for 12-15 minutes.