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1
In a saucepan, cook potato, covered in 1 c. of water till tender, 15-20 min.
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2
Drain and save the liquid.
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3
Add in water, if necessary, to equal 3/4 c. of liquid.
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4
Mash potato; set aside.
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5
In a large bowl, combine 1 c. of flour and the yeast.
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6
In saucepan, heat the reserved potato liquid, 3 Tbsp.
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7
butter, sugar and 1 1/2 tsp.
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8
salt till just hot, 115 to 120 degrees; stir constantly.
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9
Add in to dry mix; add in egg and mashed potatoes.
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10
Beat at low speed of electric mixer for 1/2 minute, scraping sides of bowl constantly.
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11
Beat 3 min at high speed.
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12
By hand, stir in sufficient of the remaining flour to make a moderately stiff dough.
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13
Turn out onto lightly floured surface; knead till smooth, 5 to 8 min.
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14
Place in lightly greased bowl; turn once.
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15
Cover; let rise in hot place till nearly double, about 35-45 min.
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16
Punch down.
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17
Cover; let rest for 10 min.
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18
Roll dough to 1/2 inch thickness.
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19
Cut with floured 2 1/2 inch round cutter.
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20
Place on greased baking sheets.
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21
Cover; let rise till nearly double, about 20 min.
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22
Bake at 350 degrees for 18-20 min.
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23
Brush tops with melted butter.
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24
This recipe is a holiday tradition in our family and doubles easily.
