Recipe: Potato Rolls (cloverleaf rolls, using mashed potatoes and buttermilk)

POTATO ROLLS

1/4 cup warm water
2 tablespoons sugar, divided use
2 packages active dry yeast
1 cup buttermilk, room temperature
1 cup mashed potatoes, room temperature
1/4 cup butter, melted (plus additional for brushing)
1 large egg
1 teaspoon salt
4 cups all-purpose flour, divided use

Combine 1/4 cup warm water with 1 tablespoon sugar and yeast in a small bowl. Stir and set aside.

In a large bowl, mix buttermilk with mashed potatoes, melted butter, egg, the remaining 1 tablespoon sugar, and 1 teaspoon salt. Stir well and add the yeast mixture and 1 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 lightly floured surface until the dough is smooth and elastic. Turn the dough into a lightly oiled bowl, cover, and let rise for an hour, until the dough doubles in size.

TO SHAPE AND BAKE THE ROLLS:
Preheat oven to 350 degrees F. Grease 24 muffin tins.

Punch the dough down gently and push out all the air bubbles with your palm. Pinch off small pieces of dough to form 1-inch balls. 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 F oven for 10 to 15 minutes, until browned. Brush the rolls with melted butter as soon as you remove them from the oven. Serve warm.

Source: Bake It Like a Man by David and Sharon Bowers