b'1 3/4 Tablespoons Yeast1 3/4 CupChilled Water4 1/4 CupsPotato FlourPREHEAT OVEN TO 400 DEGREES.2ROLL BUTTER BETWEEN 3ON FLOURED SURFACE 4REMOVE TOP SHEET COMBINE WATER AND YEAST INTO A LARGE BOWL AND2 SHEETS OF WAX PAPER TO WITH FLOURED ROLLING OFPAPERFROM MIX WELL.24 BY 17 RECTANGLE. TURN PIN, ROLL DOUGH INTO 36 BUTTER; INVERT OVEROVERFOREVENROLLING x 18 RECTANGLE. 2 / 3 O F D O U G H , ADD POTATO FLOUR TO THE BOWL AND MIX 10 MINUTES.ANDLIFTTOPSHEET LEAVING1/2-INCHFREQUENTLYTOREMOVE MARGIN ON 3 SIDES. FOLLOWSTEPS1THROUGH4ONTHENEXTPAGE.WRINKLES. CHILL. R E M O V E O T H E RSHEET. ONCE THESE STEPS ARE COMPLETED THEN COVER THEPAN WITH A TOWEL AND LET RISE IN A WARM PLACEUNTIL IT HAS DOUBLED, ABOUT 40 TO 45 MINUTES. ( DOUGH IS DOUBLED WHEN ONE FINGER PRESSED INTODOUGH LEAVES A DENT. )PLACE PAN INTO OVEN AND BAKE FOR 20 TO 25 MINUTESOR UNTIL GOLDEN BROWN. COOL ON THE PAN FOR 5MINUTES THEN PLACE ONTO A WIRE RACK TO FINISHCOOLING.MAKES 2 DOZEN ROLLS.4 FOLD UNBUTTERED 1/3 5WITH ROLLING PIN, 6ROLL DOUGH TOOF DOUGH OVER MIDDLE 1/3; PRESS DOUGH TOGETHER 3 6 B Y 1 8FOLD OPPOSITE END OVER AROUND EDGES TO SEAL RECTANGLE.FOLDMIDDLE TO MAKE 12 BY 18 IN BUTTER. R E C T A N G L ERECTANGLE. CROSSWISEINTOTHIRDS TO MAKE 127WRAP WITH PLASTIC AND CHILL FOR BY18RECTANGLE30 MINUTES. REPEAT STEP SIX AND THEWRAPPING AND CHILLING PROCESS TWOMORE TIMES. DOUGH WILL KEEP 3 DAYSIN A REFRIGERATOR. ALLOW DOUGH TOFERMENT IN A REFRIGERATOR FOR AMINIMUMOF24HOURSBEFOREASSEMBLINGTHEDINNERROLLS.269 270'