1 Cup Bread Flour
1 Cup Poi
1 Tablespoon Sugar
½ Teaspoon Yeast
¼ Teaspoon Salt
+ 1 Tablespoon Olive Oil
To prepare poi, buy a taro root and steam it for one and half hours. Then peel and mash it while adding water until it becomes a paste. Portion out one cup for the recipe and reserve the rest.
In a large bowl combine the yeast with warm water and sugar and then add the poi until it is incorporated. Mix the flour with the salt and then add it to the wet ingredients and combine for 8 minutes by hand or 4 minutes with an electric mixer and dough hook. Let the dough rise in a warm place for 30 minutes. Preheat the oven to 400 degrees Fahrenheit. Form the dough into a ball, then separate the dough in half and then separate each piece of dough in half again. Roll the four pieces of dough into balls. Roll the balls in the extra olive oil. Let the rolls rise again on a baking tray. Bake for 35 minutes or until golden brown.
Benjamin Freeman Prichard | PO Box 223702 Princeville HI 96722 USA |