Mix yeast with 1/4 cup of potato water and sugar, that is what is in the stainless bowl.

I don't go any further until I know the yeast is good.
If it starts to foam I know it is working.
I always make sure the yeast is fairly new and I keep it in the freezer.

2. In a large bowl, combine remaining potato water, mashed potatoes, milk, butter, table salt and 1 tbl. caraway seed	3. Add 3 1/2 cups of flour. cup by cup,	stirring until dough pulls away from the bowl.
Turn out onto floured board and let rest while you clean and butter bowl.	Knead dough 8-10 minutes, adding flour if necessary to create a smooth dough.	Return to the bowl and let rise until double in bulk, about 2 hours. Punch the dough after one hour and let rise again.
Here I am shaping the rolls, you tuck the loose dough underneath and then slide the roll toward you. This smoothes the bottom.	Place on the sheet pan for another rise. I made some that were about the size of a Tennis Ball and some that were smaller than a golf ball for mini - sliders.	Getting my set up here, egg wash, caraway seed, pink salt and kosher salt. Preheat oven 375*.

Brush the top with egg wash and
top with caraway seed and a little
kosher salt.

These are the regular size rolls ready to bake.

Here are the little slider rolls ready to bake.

Bake 15 minutes. Lower heat to 325* and bake 15-20 minutes longer or until med brown.

Remove and cool., I brush them with a little melted butter.

Buffalo , New York 's famous sandwich. Make a med/rare roast beef,
shave of a pile of beef and mound on the bottom half of the roll.
Dunk the top roll inside in the au jus and put some horseradish cream sauce.

Go here to make the Beef on a Weck.

Thank you to Barb Rokitka from Buffalo, NY that told me about this great dish

A recipe book and short biography of my Grandmother Emma Block. Her recipes, culture and cooking styles that were brought over from Germany. How they evolved when she came to America in the early 1900s and settled in Portland, Oregon on the west coast of the United States. Over 100 recipes

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Biography of my grandma
Emma Block
From Germany with Love tells the story of my grandma, Emma Block, growing up in a little town in Baden/ Würtemberg, Germany near Heidelberg named Steinsfurt. Then at the age of 15 immigrating to the United States, taking a train with one of her sisters and brothers to Hamburg and sailing the Atlantic with other hope filled Germans wanting to make a life in the "New World". It was not easy but with good values learned in her German upbringing made a full life, had a wonderful family with lots of fun and celebration including the great German meals.

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