makes 30-36 dinner rolls
1 cup mashed potatoes, freshly made reserve potato water
2/3 cup butter, softened
1/3 cup granulated sugar
2 tablespoons honey
1 teaspoon salt
1 cup scalded milk
5 to 6 cups flour
1 packet dry active yeast
1/2 cup lukewarm reserved potato water with 1 teaspoon sugar
Boil potatoes until tender. Drain water, reserving 1/2 cup for use in rolls. Finely mash potatoes and measure 1 cup for rolls. Cool mashed potatoes until barely warm. Dissolve yeast and 1 teaspoon sugar in the lukewarm potato water. Set aside for 5 minutes. In bowl of stand mixer with paddle attachment, mix together mashed potatoes, butter, eggs, sugar, honey and salt. Mix together on medium speed for about 2 minutes.
Add yeast mixture to lukewarm milk. Stir. Add the yeast and milk mixture to the potato mixture. Mix on low speed until blended. Gradually add flour (one cup at a time) until a soft dough forms. Remove from bowl and knead on floured surface for 5 minutes adding only enough flour to keep dough from sticking. Place dough in lightly oiled bowl and then put dough in a slightly warm place. Cover and let the dough double in size. Punch down dough and shape into rolls. Place rolls about 1 1/2 inches apart on baking sheets that have been sprayed lightly with cooking spray. Sprinkle rolls with a little flour once they are in the pans and let dough rise again. Bake in a preheated oven set at 400 degrees for approximately 12 minutes.
*Since I halved the recipe, I used one 9x13 pan, it made 15 big rolls that may or may not make it till Wednesday...