INGREDIENTS

INSTRUCTIONS

DOUGH
POTATO FILLING
Saute onion in oil until tender and lightly browned and them mix with pota-
toes, salt & pepper. Adjust seasoning. ASSEMBLY Measure flour, baking
powder & salt in large bowl. Add water, egg & 1 Tblsp-->oil. Stir until
dough holds together.  Put on a lightly floured surface & knead until
smooth and elastic, using only enough extra flour to keep dough from
sticking-this takes about 5 minutes.  Put dough on lightly floured board,
cover w/large bowl and let sit for 1/2 hour. Divide dough into 4 pcs. Roll
out each piece into a 12" square on a lightly floured sur- face. Cut in
half to make two 6"  wide strips. Brush lightly with---> oil. Spoon 1/8 of
the filling down the center of each strip (the long way) Fold 1 long side
over the filling  & roll to the other side. This will make a long roll.
Pinch edges together. Repeat with rest of dough & filling. Put rolls on
lightly oiled cooky sheets with the seam side down. Score with the blunt
edge of a knife at 1-1/2" intervals, do not cut through. Brush with egg
yolk mixture & bake in a preheated 375'oven for 30 minutes, or until golden
brown. Remove  from oven & cut all the way through where scored. If you are
freezing these, allow to cool to room temperature, place on cookie sheet &
put in freezer un- til frozen. Wrap well in plastic, over wrap with
aluminum foil & return to freezer. To reheat, preheat oven to 375 degrees
and bake for 15-20  minutes, or until hot.
>From the recipe files of:
Kathleen's Recipe Swap Page http://www.ilos.net/~answers/recipe
recipes@ilos.net
Posted to MM-Recipes Digest V4 #215 by answers@ilos.net on Aug 15, 1997

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