1 c mashed potatoes
1-1/4 c reserved potato cooking water
3 T honey
1/2 c butter
1 tsp salt
1 T active dry yeast
1 tsp honey
5-3/4 c flour
1/4 c melted butter
Pour 1 c of the potato water over the 3 T honey, 1/2 c butter, and salt in a mixing bowl. Heat just until the butter melts. Cool to lukewarm. Heat remaining potato water to lukewarm, add yeast and 1 tsp honey; stir to dissolve. To the butter mixture add softened yeast, mashed potatoes, and 2-1/2 c of the flour. Beat until smooth. Add the eggs, and beat well. Gradually stir in enough of the remaining flour (3-1/4 c) to make a soft dough. Knead if necessary to make elastic. Place dough in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down and divide in half. Let rest 10 minutes. Divide each half into 24 equal portions, and form into rolls. Place rolls, with sides touching, on greased baking sheets. Brush with melted butter. Cover and let rise in a warm place until doubled, about 45 minutes. Bake in a 400 oven for 12-15 minutes or until golden brown. Remove from baking sheets and cool on racks. Makes 48.
This dough can be made into 2 regular loaves, or 6 mini loaves. It’s also a great dough for krautburgers.
Gluten restrictions: This recipe cannot be made gluten-free.