Old Fashion German Rye Bread or Rolls (german)

Soak yeast in 1/2 cup warm water and a little sugar. Let rise and then add 3/4 cup of potato water, syrup, margarine, salt, mashed potatoes, caraway seeds, ground caraway seeds, and rye flour to make a paste. Beat very hard, let rest until double in size. Add sufficient white bread flour until dough becomes smooth, elastic, and no longer sticky. Place in a lightly greased bowl, cover with wax paper, let rise in a warm place (80 to 85 deg F.) until double in bulk. Shape into an oblong or round loaf on a greased cookie sheet, cover with towel, until double in size. Cut diagonal grooves across loaf and apply glaze made by beating one egg with 1 T cold water. Sprinkle with caraway seeds or course salt if desired. Bake at 375 deg F. for 40 to 45 minutes. Note: For rolls use same as above but form into rolls about 1 1/2 to 2 inches in diameter. Cut grooves into top of each, apply glaze after rising, and bake until done, about 25 to 30 minutes. Makes 1 loaf or 12 rolls