Recipe - Potato Pan Rolls

1 (45 ounce) allpurpose
potato
1 Envelope active dry yeast
1 tablespoon Plus One fourth teaspoon granulated
sugar
2 tablespoon Warm water
1 cup Milk
1 One fourth teaspoon Salt
4 tablespoon Butter
3 One fourth To 3One half cups unbleached or
allpurpose flour
1 Egg, slightly beaten
4 tablespoon Butter, melted, for brushing
on the rolls

Info: posted by Perry Lowell, GOURMET/INTERCOOK, March '93 from "Sunday
Suppers, Informal American Home Cooking", 1988 by Melanie Barnard & Brooke
Dojny

The potato in these rolls helps produce a smoothtextured grain and somehow
adds a certain subtle tang to their taste. In other words, they taste so
good that they're worth the effort especially if you are also yearning
for the smell of bread baking in your kitchen.

These rolls freeze very well after baking. Wrap them in foil to reheat.
Quickrise yeast may be substituted. Rising times will be about half as
long.

Makes 24 rolls.

1. Peel the potato and cook it in a small saucepan of boiling water until
tender. Drain, discard the water, and mash with a fork. You should have
about One half cup of mashed potato.

2. Dissolve the yeast with One fourth teaspoon of the sugar in the 2 Tablespoons
warm water and set aside until the yeast is bubbly, about 5 minutes.

3. Heat the milk with the remaining Tablespoon of sugar and the salt.
Remove from the heat, add the butter, and stir until melted. Stir in the
mashed potatoes.

4. Place 3 cups of flour in a large mixing bowl and add the milk mixture,
the yeast mixture, and the egg. Stir to combine well. Knead on a
wellfloured board or with a dough hook in a heavyduty mixer until the
dough is smooth and elastic, about 8 minutes. Add enough additional flour
to make a smooth, workable dough.

5. Transfer the dough to a greased bowl, cover, and let rise in a warm
place until doubled in bulk, about 1One half hours.

6. Punch the dough down. Lightly butter two 8 or 9inch round cake pans.
Divide the dough into 24 equal pieces and shape each piece into a round
ball. Arrange the balls of dough in the cake pans side by side, leaving
about 1/4inch between each roll. Brush the rolls with some of the melted
butter. Let rise for 30 minutes at room temperature before baking, or
cover loosely with plastic wrap and let rise in the refrigerator for 8
hours or overnight.

7. Preheat the oven to 375 degrees. Brush the rolls again with the
remaining melted butter and bake in the preheated oven until a beautiful
golden brown, about 25 to 30 minutes. Serve hot.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini