Serves: 5
Total Calories: 475

3/4 cup lukewarm water
1 tablespoon (1 packet) active dry yeast
3 tablespoons sugar
1/2 cup mashed potato at room temperature
5 tablespoons butter at room temperature
1 egg
2 tablespoons nonfat dry milk powder
1 teaspoon salt
3-4 cups white unbleached flour
3 tablespoons melted butter for brushing on baked rolls

1. Place the water, yeast, and sugar in a dishpan or large bowl and stir with a wooden spoon. Stir in the potatoes, butter, egg, milk powder, and salt. Add 2 cups of flour and beat with the spoon until well blended.

2. Add 1 more cup of flour, then squeeze the mixture with your hands until the flour disappears. If it is too wet to pick up, add a little more flour. As soon as you can handle the dough, sprinkle with a bit more flour and begin to knead directly in the bowl (or on a floured board), adding more flour as necessary. Knead for 5 to 7 minutes, or until the dough feels smooth and elastic. Shape into a ball.

3. Spread a little oil on the bottom and sides of the bowl. Add the ball of dough, then turn it over, oiled side up. Cover and set in a warm spot for an hour, or until the dough doubles in bulk.

4. Punch down the risen dough, which is now ready to be formed into rolls. Choose one of the shapes below, and follow the instructions. After forming the rolls, cover and let rise about 30 minutes, or until doubled in bulk.

5. Place in a preheated 400°F oven and bake about 20 minutes, or until the rolls have reached the desired shade of brown. Place on a wire rack and brush the tops with melted butter to keep them soft. Serve warm or at room temperature.

SHAPE VARIATIONS
Pan Rolls: Butter two 9-inch round cake pans and set aside. Cut the dough in half and roll each piece with your hands to form a rope about a foot long. Cut each rope into 12 equal pieces for a total of 24. Roll each piece into a ball and arrange 12 balls in each prepared pan (it doesn’t matter if they are touching; once baked, they will all be joined together). Yield: 24

Cloverleaf Rolls: Butter a 12-cup muffin tin and set aside. Cut the dough in half and roll each piece with your hands to form a rope about 18 inches long. Cut each rope into 18 equal pieces. Roll each piece into a small ball. Place 3 balls in each muffin cup. Yield: 12

Crescent Rolls: Butter a large baking sheet and set aside. Cut the dough in half. Using a rolling pin, roll out each piece into a circle about 8 inches in diameter. With a sharp knife, cut the circle into 4 equal quarters, then make two diagonal cuts to form 8 equal wedges. Starting at the curved outside edge, roll up each wedge until the point is rolled just over the top. Curve each roll into a crescent shape, and place them point-side up on the prepared baking sheet, leaving enough space between them to allow for expansion. Yield: 16

Parker House Rolls: Butter a large baking sheet and set aside. Cut the dough in half. Using a rolling pin, roll out each piece into a 3/8-inch thick rectangle. With a floured 3-inch biscuit cutter or rim of a glass, cut circles from each rectangle, then piece the scraps together to cut more. Brush each with a little melted butter and fold them over—not quite in half (the top of the roll should cover only two-thirds of the bottom). Gently press the edges together. Place on the prepared baking sheet, leaving enough room between them to allow for expansion. Yield: 16

Fan Tans Butter two 12-cup muffin tins and set aside. Cut the dough in half. Using a rolling pin, roll out each piece into a rectangle about 8-x-16 inches. Brush with melted butter. Cut each rectangle lengthwise into five equal strips. Stack the strips, then cut the stack crosswise into 12 equal pieces. Carefully pick up each little stack and place in the muffin cups, cut edges up. Yield: 24

Love Knots: Butter a large baking sheet and set aside. Cut the dough in half and roll each piece with your hands to form a rope about 36 inches (3 feet) long. Cut each rope into 6 pieces (about 6 inches long) for a total of 12. Tie each piece in a single overhand knot and tuck the ends under. Place the knots on the prepared baking sheet, leaving enough space between them to allow for expansion. Yield: 12

Nutritional Facts:

Serves: 5
Total Calories: 475
Calories from Fat: 165

More Recipes from the Great Natural Breads Made Easy Cookbook:
Pita
Lavash
Pideh
Matzoh
Focaccia
Pizza Crust
Dinner Rolls
French-Style Hard Rolls
Whole Wheat Rolls
New York Bagels
Egg Bagels
Teething Biscuits
Soft Pretzels