Poldo buns

The first thing to do is to prepare the potatoes, then carefully wash, boil and Peel after private pass through in the potato masher.

Separately, on a work surface, pour the flour in fontana, add eggs, butter that you previously left loosen holding it outside the refrigerator, salt, and potatoes.

Knead the dough for a while until the ingredients are blended together.

Meanwhile, dissolve the yeast in 1/2 glass of milk and add it to the dough.

Knead vigorously until the dough elastic, which will train pretty panini schiaccerete slightly smaller with the Palm of your hand and leave to rise for about 2 hours.

Finally, fry the rolls in hot oil and remove them from the fire made them Brown.

Finally, place in a serving dish that you previously covered with paper towels, and let them drain for a while.

Trick: If the dough is too wet, add a little more flour.

Suggestion: immediately after you fried the rolls, cut into thin slices and cannoli with spicy salami or whatever.