Potato Rolls

Combine 1/4 cup warm water with 1 TBS sugar and 2 packages active dry yeast in a small bowl. Stir and set aside. In a large bowl, mix 1 cup buttermilk with 1 cup mashed potatoes, 1/4 cup melted butter, 1 large egg, 1 TBS sugar, and 1 TSP salt. Stir well and add the yeast mixture and 1 cup all-purpose flour. Work in another 3 cups flour, 1 cup at a time, until the dough is stiff enough to knead. Knead for 4 to 5 minutes on a lightly floured surface until the dough is smooth and elastic. Turn the dough into a lightly oiled bowl, cover, and let rise for an hour, until the dough doubles in size.

Grease 24 muffin tins. Punch the dough down gently and push out all the air bubbles with your palm. Pinch off small pieces of dough to form 1-inch balls. Put 3 dough balls in each muffin cup until all the dough is used, cover, and let rise for 30 to 40 minutes. Bake in a preheated 350 degree F oven for 10 to 15 minutes, until browned. Brush the rolls with melted butter as soon as you remove them from the oven. Serve warm.

I made these on Sunday for dinner with my in-laws. Everyone really loved these rolls. They are light and fluffy with great flavor. I was a little concerned about the potatoes when I was kneading the dough, but they cooked into the bread and made it very moist. I just boiled two potatoes and got them really soft and then mashed them up with a fork. I didn't do this in my mixer, because I wanted to follow the recipe exactly...as exact as I could. I didn't have buttermilk, but instead I made my own with lemon juice and milk, and I think they turned out great.

**Sorry I didn't do a meal this week. The funding for the project has run out at the present time. Stay tuned**