Anonymous Fri Oct 07 11:38:50 2005

3 potatoes, pared, julienne

5 cups bread flour

1 tbsp. instant yeast

2 tbsp. non-fat dry milk

1 tbsp. salt

1 tbsp. butter

2 cups warm water

egg wash, as needed

2 tbsp. dill weed, chopped

kosher salt, as needed

caraway seeds, as needed

poppy seeds, as needed

Steam potatoes until al dente; reserve. Place flour, yeast, dry milk, salt and butter in mixing bowl; combine. Add water; mix for 10 minutes. Let rest for 20 minutes. Scale 5 oz. portions. Roll portions to 6-in.-x-12-in. rectangles. Brush with egg wash. Spoon potato julienne onto bottom third of rectangles; sprinkle with dill. Roll and pinch to seal. Spray with water; top with kosher salt, caraway seed and poppy seeds. Bake at 400 degrees F for 20 to 25 minutes.