Serves: 3
Total Calories: 1,486

1 package yeast active dry
1/2 cup water warm potato (105° to 115°)
2/3 cup sugar
1 cup milk
2/3 cup butter
1 cup potato unseasoned mashed
2 eggs
1 1/2 teaspoons salt
6 1/2 cups flour

In a small bowl, dissolve yeast in potato water with 1 teaspoon sugar let stand until foamy, 5 to 10 minutes.

In a small saucepan, heat milk, remaining sugar and butter until butter melts. Pour into a large mixer bowl cool until lukewarm. Add yeast mixture, potatoes, eggs, salt and 2 1/2 cups flour. At low speed, beat until smooth. Stir in remaining flour to make a soft dough. On a floured surface, knead until smooth and elastic.

Place in a greased bowl turn to coat all surfaces. Cover and let rise in a warm place, free from drafts, until almost doubled, about 1 hour. Punch down dough. Cover lightly and refrigerate. (Dough can be kept for up to one week.) Check occasionally and punch down if necessary.

To use, remove desired portion let rest for 30 minutes. Shape and place on greased baking sheets. Cover and let rise in a warm place until almost doubled, about 1 hour. Bake in a preheated 375° oven for 15 to 20 minutes or until golden brown. Remove and cool on a wire rack. Best served warm.

Nutritional Facts:

Serves: 3
Total Calories: 1,486
Calories from Fat: 388

More Recipes from the Potato Lover's Cookbook Cookbook:
Apricot Scones
Cinnamon Rolls
Honey Whole Wheat Bread
Jiffy Yeast Rolls
Mom's Raised Doughnuts
Onion-Cheese Braid
Potato Refrigerator Rolls
Shaping Dinner Rolls