Potato Clover Rolls

• 1 large idaho russet potato, peeled and quartered (10 ounces)
• 1 cup cold low-fat buttermilk
• 4 tablespoons butter, unsalted
• 1 tablespoon sugar
• 2 teaspoons sea salt
• 2 14 teaspoons active dry yeast
• 5 12 cups unbleached flour

1. PREPARING THE DOUGH: Lightly coat a large bowl with vegetable oil and set aside.
2. Place the peeled potatoes and 1 1/2 cups water in a medium saucepan over medium-high heat.
3. Bring the water to a boil and cook the potatoes until they are easily pierced with a fork -- about 15 minutes.
4. **Important:Drain but reserve the cooking liquid.
5. Mash the potato and 3/4 cups of the cooking water in a large bowl.
6. Stir in buttermilk, butter, sugar and salt; cool to room temperature.
7. Add the yeast and stir to dissolve.
8. Stir in the flour until a stiff dough forms.
9. Transfer the dough to a lightly floured work surface and knead until smooth and elastic; about 10 minutes.
10. Shape the dough into a ball, place it in the prepared bowl, cover with a clean damp towel and let rise until doubled in volume for about 1 hour.
11. SHAPING THE DOUGH: Preheat oven to 375 degrees.
12. Lightly coat the cups of two 12-cup muffin pans with oil and set aside.
13. Next punch the risen dough down, remove from bowl and knead the dough lightly on a floured surface.
14. Divide the dough into 60 uniform pieces and form each into a small ball.
15. Place 3 balls in each muffin cup, cover with a damp clean towel, and let dough rise until doubled in size, about 1 hour.
16. Bake until the tops of the clover rolls are golden brown; approximately 30 minutes.
17. Serve warm.

idaho russet potato, buttermilk, butter, sugar, salt, active dry yeast, flour

Taken from www.food.com/recipe/potato-clover-rolls-144297 (may not work)