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1
Place potato in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain, reserving 1/2 cup cooking liquid. Mash potato; set aside 1/2 cup (discard or save remaining potato for another use).
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2
In a large bowl, dissolve yeast in warm water. Add the sugar, milk, shortening, 4 tablespoons butter, egg, salt, reserved cooking liquid and mashed potato. Beat in 2 cups flour until smooth. Stir in enough of the remaining flour to form a soft dough.
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3
Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.
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4
Turn onto a well-floured surface. Shape into 1-1/2-in. balls; place 2 in. apart on greased
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5
. Flatten to 1/2-in. thickness. Cover and let rise for 15 minutes or until almost doubled. Melt the remaining butter.
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6
Brush each roll with butter. Bake at 400u00b0 for 5 minutes. Remove from oven and carefully make a 1-inch round indentation in the center of each roll with the back of a spoon. Fill with a rounded teaspoon of filling.
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7
Return to oven until lightly browned, about 5-10 minutes. Remove from pans to wire racks. Combine confectioners' sugar and milk; drizzle over warm rolls.
