Potato Rolls

Potato Rolls

Combine 1/4 cup warm water with 1 tablespoon sugar and 2 packages active dryyeast in a small bowl. Stir and set aside. In a large bowl, mix 1 cup
buttermilk with 1 cup mashed potatoes, 1/4 cup melted butter, 1 large egg, 1tablespoon sugar, and 1 teaspoon salt. Stir well and add the yeast mixture and1 cup all−purpose flour. Work in another 3 cups flour, 1 cup at a time, until
the dough is stiff enough to knead. Knead for 4 to 5 minutes on a lightlyfloured surface until the dough is smooth and elastic. Turn the dough into alightly oiled bowl, cover, and let rise for an hour, until the dough doubles
in size.
Grease 24 muffin tins. Punch the dough down gently and push out all the airbubbles with your palm. Pinch off small pieces of dough to form 1−inchballs. Put 3 dough balls in each muffin cup until all the dough is used,
cover, and let rise for 30 to 40 minutes. Bake in a preheated 350 degree Foven for 10 to 15 minutes, until browned. Brush the rolls with melted butteras soon as you remove them from the oven. Serve warm