3 cloves of garlic, crushed
1/2 cup dried milk
1 tsp honey
1 tbl fresh thyme leaves
1 1/2 tsp salt
pinch of ground black pepper
1 tbl honey
3 1/2 cups bread flour
1 cup reserved potato water
1 potato, chopped
2 tbl yeast
First is to boil the potato in water, I lightly salted my water, until the potato is fork tender. Drain the potato reserving 1 cup of the water.
Add the butter, garlic, honey, dried milk, thyme, salt, pepper to the potatoes and mash together as you would mashed potatoes.
Add the bread flour and yeast, mix together with a wooden spoon. Add the water and stir into a dough.
Put out onto a floured board and knead until the dough is a smooth elastic texture, about 5 minutes. Oil a bowl or container, place the dough inside and spray with oil. Cover and let the dough rise until doubled, about 2 hours.
Once again pour out the dough onto a floured surface and gently deflate the dough. Cut the dough into 8 equally sized pieces.
Gently shape the dough into about 1/2 inch thick circles and put on a baking sheet. Cover with plastic wrap and let rise until doubled, about 1 hour.
Place the baking sheet on the baking stone and put 1/2 cup of ice in the skillet. Bake until the rolls are golden brown.