Potato Rolls

Potato Rolls


1 very large potato
1/3 cup sugar
1/3 cup butter, cut in small pieces
1 tsp. salt
1 tbsp. active dry yeast (1 pkg)
1 egg
3 to 4 cups all purpose flour

Wash, peel and boil potato. Remove potato and reserve 3/4 cup of the cooking water.

Mash potato and set aside.

In a large bowl, combine lukewarm potato water (105-110°F). Dissolve yeast in water and allow to stand for 5 minutes.

Beat in egg, butter and mashed potato. Stir in as much of the flour as is needed to make a soft dough.

On a lightly floured surface, knead dough for 5 minutes. Place in a buttered bowl, turning once to coat dough surface with butter to prevent dough from drying out. Cover and let rise in a warm place until doubled in size (60-90 minutes).

Punch dough down and roll out to a 1/2-inch thickness; cut out 3-inch circles with a biscuit or cookie cutter.

Place rounds on a greased baking sheet and allow to rise until double in size (30-60 minutes).

Preheat oven to 350 degrees F.

Bake for 18-20 minutes or until golden. Cool on wire rack.