I love bread. I love to bake bread. I love the warmth it brings to my kitchen, the aroma that fills my home, the feel of the dough, everything. Lots of bread. Different kinds of bread. For Thanksgiving I want nice soft rolls that are large enough to make sandwiches on with leftovers. These are perfect.
1 medium potatoes, peeled and diced
4 1/2 teaspoons yeast, (or 2 envelopes)
1 cup water, very warm
1/2 cup sugar
2 large eggs
1/4 cup olive oil
1 tablespoon lemon juice, fresh
2 teaspoons salt
6 1/2 cups flour
3 tablespoons butter
1. Cook the potatoes in no less than 2 cups of water until the potato is soft (10-12 minutes). Drain, reserving 1 cup of the cooking liquid. Press the potato through a potato ricer or food mill.
2. Place the very warm water (105-115?) in the mixing bowl. Add the reserved 1 cup liquid from the potatoes, and 2 teaspoons of the sugar. stir in the yeast. Allow to sit for 5-10 minutes (the yeast will get very bubbly).
3. Stir in eggs, olive oil, lemon juice, salt, potato, and remaining sugar and 3 cups of the flour Beat at medium speed until smooth.
4. Add remaining flour one cup at a time and continue beating with he dough hook to make a soft dough.
5. Turn dough out on to a well floured surface and knead until smooth and elastic, sprinkling with flour as needed.
Place dough in a lightly oiled bowl, turing to oil the top. Cover and let rise in a warm place for about 1 hour or until doubled in bulk.
6. Punch down; turn out on to lightly floured surface ad divide in half.
7. Shape each half into 12 (2 1/2 inch) balls and play in to 2 oiled 10 inch round cake pans.
Cover and let rise in a warm place for about an hour or until doubled in bulk.
8. Bake at 375? for 25-30 minutes or until the rolls are deep golden brown.
Remove from oven and rub the tops of rolls with butter.
Source: Southern Living