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1
Lightly grease a large bowl with vegetable oil and set aside.
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2
Heat the milk and butter in a large saucepan over medium heat, stirring regularly, just until the butter melts and the milk is scalded.
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3
Add 3/4 cup of the sugar and the salt and stir until the sugar dissolves.
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4
Remove from the heat and let cool to lukewarm.
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5
Combine the yeast and remaining 1 teaspoon sugar in a bowl.
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6
Stir in the warm water and set aside in a warm place for about 5 minutes, until the yeast froths and doubles in size.
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7
Add the yeast mixture to the milk-butter mixture and stir to combine.
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8
Place the potato and eggs in the bowl of an electric mixer fitted with the dough hook and beat until smooth and well combined.
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9
(Or place them in a large bowl and mix with a wooden spoon.)
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10
Add the milk-yeast mixture to the potato mixture and beat to mix.
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11
Slowly add 6 1/2 cups of the flour and mix until incorporated, stopping several times to scrape down the sides and bottom of the bowl.
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12
If the dough is too sticky, add the remaining 1/2 cup flour, 1 tablespoon at a time, until the desired consistency is reached.
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13
Beat or knead 3 to 4 minutes more; the dough will be sticky (it will firm up after being chilled).
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14
With lightly floured hands, turn the dough into the oiled bowl, turning several times to coat the dough lightly with the oil.
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15
Cover loosely with a clean cloth and let rise in a warm place for about 2 hours, or in the refrigerator overnight, until doubled in size.
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16
Lightly grease 2 rimmed baking sheets.
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17
If the dough has been refrigerated, let rest at room temperature for 15 to 20 minutes before proceeding.
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18
Punch down the dough, turn it onto a lightly floured surface, and cut in half.
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19
Roll half the dough about 1/2 inch thick.
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20
Lightly flour a 2- to 2 1/2-inch biscuit cutter and cut the rolls, leaving as little space between each cut as possible and pressing down just once for each roll; do not twist the cutter.
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21
If the dough begins to stick to the cutter, dip the cutter in a little flour.
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22
Gather the excess dough, reroll once, and cut as many rolls from it as possible.
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23
Repeat with the remaining half of the dough or refrigerate until ready to use.
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24
Preheat the oven to 400F.
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25
Arrange the rolls on the prepared baking sheets so they just barely touch.
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26
Brush the tops lightly with the melted butter.
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27
Fold the rolls in half, pressing gently at the center point so they stick together.
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28
Cover loosely with a clean cloth and let rise in a warm place until doubled in size, 30 to 40 minutes.
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29
Uncover the rolls and bake for 12 to 14 minutes, until golden brown.
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30
Remove from the oven and serve warm.
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31
A nice trick that makes for easy entertaining but still results in hot-out of-the-oven rolls is to parbake the rolls ahead of time.
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32
Up to 5 or 6 hours in advance, bake the rolls at 375F for 8 to 10 minutes, until firm but not golden brown.
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33
Store at room temperature and then, when ready to serve, return the rolls to a preheated 400F oven and bake for 4 to 5 minutes, just until light brown.
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34
Remove from the oven and serve warm.
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35
Phoebe Lawless of Scratch bakery makes the most incredible farmstead pigs-in-blankets with really fresh local sausage wrapped and baked in buttery pastry.
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36
Its a great use for the little bits of dough left from rolling and cutting biscuits and rolls that you wouldnt otherwise use.
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37
Wrap the dough around 2- to 3-inch sausage links, arrange on a rimmed baking sheet, and bake in a preheated 375F oven just until the dough is puffy and light brown, 12 to 15 minutes.
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38
Serve warm with spicy mustard for dipping.
