Potato Clover Dinner Rolls
Yields: 20 rolls

1 large russet potato (about 10 ounces), peeled and quartered
1 cup cold buttermilk
4 tablespoons unsalted butter
1 tablespoon sugar
2 teaspoons salt
1 package dry active yeast
5 1/2 cups bread flour

Make the dough: Lightly coat a large bowl with vegetable oil and set aside. Place the potatoes and 1 1/2 cups water in a medium saucepan over medium-high heat. Bring the water to a boil and cook the potatoes until they are easily pierced with a fork -- about 15 minutes. Mash the potato and 3/4 cups of the cooking water in a large bowl. Stir in buttermilk, butter, sugar and salt; cool to room temperature. Add the yeast and stir to dissolve. Stir in the flour until a stiff dough forms. Transfer the dough to a lightly floured work surface and knead until smooth and supple -- about 10 minutes. Form the dough into a ball, place it in the prepared bowl, cover with a clean damp towel and let rise until doubled in volume -- about 1 hour.

Shape the dough: Preheat oven to 375F. Lightly coat the cups of two 12-cup muffin pans with cooking spray and set aside. Punch the risen dough down, remove from bowl and knead lightly. Divide the dough into 60 equal-sized pieces and form each into a small ball. Place 3 balls in each muffin cup, cover with a damp towel, and let rise until doubled in size -- about 60 minutes.

Bake until the tops of the rolls are golden brown -- about 30 minutes. Serve warm or at room temperature.