Kummelweck Rolls

1. Mixi yeast with 1/4 cup of the potato water and sugar.
2. Combine mashed potatoes, remaining potato water, milk, butter, salt and caraway seeds.
3. When yeast mixture is foamy, stir it in. Add the flour, a cup at a time, stirring until dough comes away from bowl.
4. Turn out onto floured board and let rest while you clean and butter bowl.
5. Kneadi dough 10 minutes, adding flour if necessary to create a smooth dough.
6. Return to bowl and roll dough around to coat it with butter.
7. Cover and let rise in warm place until double in bulk, about 2 hours.
8. Punch dough down, knead again, 1-2 minutes.
9. Roll out and divide into six pieces Form each piece into a smooth ball.
10. Then flatten ball slightly so that it is roll shaped.
11. Set 2 inches apart on a lightly greased cookie sheet.
12. Cover loosely with towel and let rise until double in bulk, less than 1 hour.
13. Preheat oven to 375~.
14. Brush rolls with egg white mixture and sprinkle with desired amount of coarse salt and caraway seeds.
15. Bakei 15 minutes, reduce heat to 325~ and bake 15-20 minutes, until rolls are medium brown.
16. Remove from oven and cool on baking rack.
17. NOTES : Copied by Tom Shunick 11/97 See recipe, ''Beefi On Weck'' for the Classic Buffaloi, NY sandwich.