Potato Rolls

• 1 medium-size russet potato (about 8 oz.), peeled and cut into 1-inch pieces
• 2 (1/4-oz.) envelopes active dry yeast
• 1 cup warm water (105u0b0 to 115u0b0)
• 1/2 cup sugar
• 2 large eggs
• 1/4 cup vegetable oil
• 1 tablespoon fresh lemon juice
• 2 teaspoons table salt
• 6 1/2 cups all-purpose flour
• 3 tablespoons melted butter, divided

1. Bring potato and water to cover to a boil in a saucepan over medium heat; boil 10 to 12 minutes or until tender. Drain, reserving 1 cup liquid, and cool potato 15 minutes. Press potato through a potato ricer or food mill, and cool completely (about 30 minutes).
2. Stir together yeast, 1 cup warm water, 2 tsp. sugar, and reserved cooking liquid in bowl of a heavy-duty electric stand mixer; let stand 5 minutes. Stir in eggs, next 3 ingredients, potato, 3 cups flour, and remaining sugar. Beat at medium speed, using paddle attachment, until smooth. Gradually beat in remaining 3 to 3 1/2 cups flour until a soft dough forms.
3. Turn dough out onto a well-floured surface, and knead until smooth and elastic (about 4 to 6 minutes), sprinkling with flour as needed. Place dough in a lightly greased large bowl, turning to grease top. Cover and let rise in a warm place (80u0b0 to 85u0b0), about 1 hour or until doubled in bulk.
4. Punch dough down; turn out onto a lightly floured surface, and divide in half.
5. Gently shape each half into 12 (2 1/2-inch) balls, and place in 2 greased 10-inch round cake pans. Brush tops with 2 Tbsp. melted butter. Cover and let rise in a warm place (80u0b0 to 85u0b0), 1 hour or until doubled in bulk.
6. Preheat oven to 375u0b0. Bake 25 to 30 minutes or until rolls are deep golden brown. Remove from pans to a wire rack, and brush with remaining melted butter. Cool completely.
7. POTATO ROLLS
8. Prepare recipe through Step Roll each dough half into an 18- x 9-inch rectangle. Starting at 1 short end, roll up each rectangle, jelly-roll fashion, pressing to seal edges as you roll. Pinch ends of dough, and tuck ends under. Place each roll, seam side down, in a lightly greased 9- x 5-inch loaf pan. Proceed with recipe as directed, baking 30 to 35 minutes or until deep golden brown.

russet, active dry yeast, warm water, sugar, eggs, vegetable oil, lemon juice, salt, flour, butter

Taken from www.myrecipes.com/recipe/potato-rolls (may not work)