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POTATO ROLLS

Yields 24 To 30 Rolls

Ingredients
• 1 pint milk
• 1/2 cup (1 stick) unsalted butter, softened
• 12 cup sugar
• 3/4 teaspoon salt
• 1/2 cup boiled potato, mashed
• 1 cake or package dry yeast
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 6-6 1/2 cups all-purpose flour
• 1-2 teaspoons softened butter to spread over dough
• 1 stick butter for dipping rolls
• 1/2 cup sugar (optional) for dipping rolls


Directions
• Pour milk into saucepan. Bring milk to boiling point then cool and skim surface.

• In mixing bowl, cream butter, sugar, and salt, and then add mashed potato.

• In a separate bowl, dissolve yeast in 1 cup of the cooled milk and stir in baking powder and baking soda. Add rest of milk and stir to combine.

• Pour milk into creamed butter mixture and blend well.

• Mix in enough flour (6-6 1/2 cups) to make a stiff dough.

• Put dough in large bowl. Spread thin film of softened butter over top of dough, cover bowl with plastic wrap, and refrigerate at least 4 hours or up to 5 days.

• To bake: Grease 2-inch muffin tins. Knead dough well on floured surface, approximately 5 minutes.

• Pull off amount of dough to make a nickel-sized ball; dip top in melted butter and then in sugar (optional). Put 3 balls in each greased 2-inch muffin tin cup.

• Cover tins loosely with wax paper and let stand 2 1/2 hours before baking. (You can make these earlier, refrigerate, then remove, and let stand 2 1/2 hours.) Preheat oven to 425 °F.

• Bake 7 to 8 minutes or until golden brown.