Tender Potato Rolls

• 1 medium potato, peeled and diced
• 2 cups water
• 1 package (1/4 ounce) active dry yeast
• 1/4 cup honey
• 1 tablespoon vegetable oil
• 1-1/2 teaspoons salt
• 1 large egg, lightly beaten
• 6 to 6-1/2 cups all-purpose flour

1. Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain, reserving cooking liquid. Set cooking liquid aside to cool to 110u0b0-115u0b0. Mash potato (don't add milk or butter); set aside.
2. In a large bowl, dissolve yeast in warm cooking liquid. Add the honey, oil, salt, egg, 4 cups flour and mashed potato. Beat until smooth. Stir in enough remaining flour to form a soft dough.
3. Turn onto a floured surface; knead until smooth and elastic, about 7-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
4. Punch dough down. Turn onto a lightly floured surface; divide into 36 pieces. Shape each into a ball. Place in a greased 15x10x1-in. baking pan. Cover and let rise until doubled, about 30 minutes.
5. Bake at 375u0b0 for 20-25 minutes or until golden brown. Serve warm.

potato, water, active dry yeast, honey, vegetable oil, salt, egg, flour

Taken from www.tasteofhome.com/recipes/tender-potato-rolls/ (may not work)