Dinner Rolls
rec.food.baking/Howard Larson
This recipe would be a snap to mix and knead in a food processor.

1/2 cup potato, mashed or prepared instant
1 pkg dry yeast
1/4 cup warm water (105F to 115F)
1 egg, room temperature
1/4 cup sugar
1/2 cup milk, room temperature
1/3 cup butter
1/2 tsp salt
3 to 3 1/2 cups all-purpose flour

Cook the potato by whatever means is convenient (I usually microwave it) and mash.

Dissolve the yeast in the warm water. In the mixing bowl, combine egg and sugar. Add the mashed potato, milk, butter and salt. Mix thoroughly. Add the yeast and 2 cups of the flour. Beat one minute. Gradually stir in additional flour, 1/2 cup at a time. Work the dough by hand or under a dough hook until the dough cleans the sides of the bowl. Continue kneading the dough until smooth and elastic.

Cover dough and place in warm location (about 80F). Let rise until doubled.

Shape dough as desired for baking. For plain pan rolls, divide dough into two peices. Form into long rope about 12 inches long. Cut rope into 12 pieces, rolling each piece into a ball. Place into greased cake pans. Brush tops with melted butter. Cover and allow to rise until doubled, about 30 minutes. Bake in preheated 400F oven until golden brown, about 12 to 16 minutes.