Ingredients
- 1 medium-size russet potato (about 8 ounces) peeled and cut into 1-inch pieces
- 2 (1/4-ounce) envelopes active dry yeast
- 1 cup warm water (105 to 115)
- 1/2 cup sugar
- 2 large eggs
- 1/4 cup vegetable oil
- 1 tablespoon fresh lemon juice
- 2 teaspoons table salt
- 6 1/2 cups all-purpose flour
- 3 tablespoons melted butter, divided
Details
Servings 24
Preparation time 75mins
Cooking time 225mins
Preparation
Step 1
Bring potato and water to cover to a boil in a saucepan over medium heat; boil 10 to 12 minutes or until tender. Drain, reserving 1 cup liquid, and cool potato 15 minutes. Press potato through a potato ricer or food mill, and cool completely, about 30 minutes.
Stir together yeast, 1 cup warm water 2 teaspoons sugar, and reserved cooking liquid in bowl of a heavy-duty electric stand mixer; let stand 5 minutes. Stir in eggs, next 3 ingredients, potato, 3 cups flour, and remaining sugar. Beat at medium speed, using paddle attachment, until smooth. Gradually beat in remaining 3 to 3½ cups flour until a soft dough forms.
Turn dough out onto a well-floured surface, and knead until smooth and elastic (about 4 to 6 minutes), sprinkling with flour as needed. Place dough in a lightly greased large bowl, turning to grease top. Cover and let rise in a warm place (80 to 85), about 1 hour or until doubled in bulk.
Punch dough down; turn out onto a lightly floured surface, and divide in half. Gently shape each half into 12 (2½-inch) balls, and place in 2 greased 10-inch round cake pans. Brush tops with 2 tablespoons melted butter. Cover and let rise in a warm place (80 to 85), 1 hour or until doubled in bulk.
Preheat oven to 375. Bake 25 to 30 minutes or until rolls are deep golden brown. Remove from pans to a wire rack, and brush with remaining melted butter. Cool completely.
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