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1 medium potato, washed,
cooked and peeled (reserve
2/3 c. potato water)
3 1/2 to 4 c. flour
1 pkg. active dry yeast
1/4 c. vegetable oil
1 tsp. sugar
1 tsp. salt
1 egg white
toasted sesame seed

Grease a baking sheet; set aside. Heat reserved potato
water in small saucepan to 120 degrees to 130 degrees. Combine potato, warm
potato water, 1 1/2 cups flour, yeast, oil, sugar and salt in
large bowl. Beat with electric mixer on high 2 minutes. Stir
in remaining flour. Divide into 20 to 24 equal parts. Roll
each part into a 1/2 to 3/4-inch rope. Place 1-inch apart on
prepared sheet. Cover with oiled wax paper. Let rest 20
minutes. Preheat oven to 350 degrees. Beat egg white with 1 table-
spoon water. Brush over sticks. Sprinkle with seeds. Bake 25
to 30 minutes or until golden brown.

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