Buttermilk Potato Rolls

• 3/4 cups Fresh Cooked Potatoes Mashed
• 1 stick Unsalted Butter Very Soft
• 2 cups Buttermilk At Room Temperature
• 2 packages (7g Packet) Active Dry Yeast
• 2 whole Large Eggs, Lightly Beaten
• 2 Tablespoons Sugar
• 2-1/2 teaspoons Salt
• 6-1/2 cups Bread Flour
• Egg Wash (optional)

1. Place still-warm potatoes in a large bowl or in the bowl of a mixer and stir in butter. Add buttermilk, yeast, eggs, sugar and salt and mix well. Slowly add the flour until the dough is moist but not sticky. Knead the dough for 10 to 12 minutes and let rise for 30 minutes.
2. Preheat the oven to 425 degrees. Punch the dough down. Shape into clover leaf rolls by dividing dough into 24 pieces, then divide each piece into three small balls and drop the three balls into a muffin cup. Let the dough rise for another 3o minutes. If you want, brush the rolls with an egg wash and then bake for 15-18 minutes.

butter, buttermilk at, yeast, eggs, sugar, salt, egg

Taken from tastykitchen.com/recipes/breads/buttermilk-potato-rolls/ (may not work)