Instructions

• Peel, dice, boil, and mash potato; set aside. *
  1 large russet potato
• In bowl of Deluxe Stand Mixer fitted with dough hook attachment, combine water and 1 teaspoon sugar. Sprinkle yeast on top and let sit until foamy, about 5 minutes.
  ¼ cup water, 1 teaspoon sugar, 2 ¼ teaspoons active dry yeast
• Add to bowl the sugar, mashed potato, milk, butter, egg, and salt. Mix to combine. Add in the flour.
  ¼ cup sugar, 1 cup milk, 6 tablespoons butter, 1 egg, 1 ½ teaspoons salt, 4 ½ - 5 cups all-purpose flour, 1 large russet potato
• Set Deluxe Stand Mixer to Knead for five minutes**, or until the dough comes together and pulls away from the side of the bowl.
• Transfer dough to a clean bowl. Cover and let rise in a warm area for 1 hour, until doubled in size.
• Uncover dough and punch it down to release air then turn out onto a lightly floured board. Divide dough into 16-20 even pieces, then roll each piece into a smooth ball.
• Place them into the Stone Rectangular Baker With Tray***, cover and let rise for another 30 minutes.
• Preheat oven to 400°F/200⁰C.
• Remove cover, then bake rolls until golden, about 25 minutes.
• Brush with melted butter and serve warm.
  2 tablespoons butter