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Potato Pan Rolls

2 medium potatoes, peeled and quartered
1-1/2 cups water
2 packages (1/4 ounce each) active dry yeast
1 teaspoon sugar
1/2 cup butter, melted
1/2 cup honey
1/4 cup vegetable oil
2 eggs
2 teaspoons salt
6 to 7 cups all-purpose flour

In a large saucepan, bring potatoes and water to a boil. Reduce heat; cover and
simmer for 15-20 minutes or until tender. Drain, reserving 1 cup cooking liquid;
cool liquid to 110° to 115°. Mash potatoes; set aside 1 cup to cool to
110°-115° (save remaining potatoes for another use). In a large mixing
bowl, dissolve yeast and sugar in reserved potato liquid; let stand for 5
minutes. Add reserved mashed potatoes, butter, honey, oil, eggs, salt and 1-1/2
cups flour; beat until smooth. Stir in enough remaining flour to form a soft
dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8
minutes. Place in a greased bowl, turning once to grease top. Cover and let rise

Printed from tasteofhome.com Oct 7, 2008

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Potato Pan Rolls cont.

in a warm place until doubled, about 1 hour. Punch dough down and turn onto a
floured surface; divide into 30 pieces. Shape each piece into a ball. Place 10
balls each in three greased 9-in. round baking pans. Cover and let rise until
doubled, about 30 minutes. Bake at 400° for 20-25 minutes or until golden
brown. Remove from pans to wire racks to cool.

Yield: 2-1/2 dozen.