Potato Pan Rolls

By ksgroves

Ingredients

• 2 medium potatoes, peeled and quartered
• 1 1/2 cups water
• 2 packages active dry yeast
• 1 tsp sugar
• 1/2 cup butter, melted
• 1/2 cup honey
• 1/4 cup vegetable oil
• 2 eggs
• 2 tsp salt
• 6 to 7 cups flour

Preparation

Step 1

In a 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 degrees. Mash potatoes; set aside 1 cup to cool to 110 to 115 degrees (save remaining potatoes for another use).

In a mixing bowl, dissolve yeast and sugar in reserved potato liquid; let stand for 5 minutes. Add butter, honey, oil, eggs, salt, 1 1/2 cups flour and reserved mashed potatoes; 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 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-inch baking pans. Cover and let rise until doubled, about 30 minutes. Bake at 400 degrees for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool.

Yield: 2 1/2 dozen