Potato Rolls

• 4 1/2 to 5 c. plus 1 Tbsp. all-purpose flour, divided
• 1/2 c. mashed cooked potatoes
• 3 Tbsp. sugar
• 2 pkg. RapidRise yeast
• 1 1/2 tsp. salt
• 1 1/4 c. water (reserved from boiling potatoes or tap water)
• 3 Tbsp. butter or margarine

1. Combine
2. 2
3. cups
4. flour,
5. potatoes,
6. sugar, undissolved yeast and
7. salt
8. in
9. large bowl.
10. Heat water and butter until very warm, stir into yeast mixture.
11. Stir in enough remaining flour
12. to make
13. soft dough.
14. Knead on lightly floured surface until
15. smooth and
16. elastic, about 6 to 8 minutes.
17. Cover; let rest 10 minutes. Divide dough into 16 equal pieces, form into balls.
18. Place
19. in greased 8 or 9-inch round pans.
20. Cover, let rise
21. in warm draft free place until doubled in size, about 20 to 40 minutes. Sprinkle 1 tablespoon flour on rolls.
22. Bake in 400u0b0
23. oven
24. for 20 minutes or until golden brown.
25. Remove from pan, cool on wire rack.
26. Yields 16 rolls.

flour, mashed cooked potatoes, sugar, rapidrise yeast, salt, water, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1042838 (may not work)