Fluffy Potato Rolls

1. 1

   Place potato in a medium saucepan.

2. 2

   Add enough water to cover potato.

3. 3

   Cook over high heat until tender, about 20 minutes. Drain, reserving 1/2 cup potato water.

4. 4

   Mash potato to yield 1 cup. Scald the milk in a small saucepan over med-hi heat.

5. 5

   Remove from the heat.

6. 6

   Let stand to cool to lukewarm.

7. 7

   Add yeast and stir until dissolved. Mix reserved potato water, shortening, sugar and salt in a large bowl.

8. 8

   Add milk mixture, mashed potato and egg whites. Stir in enough flour to make a soft dough.

9. 9

   Store, tightly covered, in refrigerator for 2 hours. Preheat the oven to 350u00b0. Roll dough on a floured surface to 1/2 inch thickness.

10. 10

    Cut with a floured 2 inch cutter.

11. 11

    Arrange 2 inches apart on baking sheets. Let rolls rise in a warm place until double in size, about 30 minutes.

12. 12

    Bake until golden brown, about 20 minutes.

13. 13

    Serve hot.

No additional tips available.