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1
Peel the potato and cut it into small pieces.
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2
Boil it in about 2 cups of water until tender.
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3
Strain the potato from the water, but keep the water.
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4
Set both aside to cool.
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5
When the potato water reaches about 115F, add the yeast and let it sit for about 10 minutes to proof.
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6
While thats sitting, mash the potato.
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7
Mix together the yeast mixture, potato, sugar, salt, egg and butter until it is smooth.
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8
Add 2 cups of flour and continue to mix on low until it is incorporated.
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9
If you have a dough hook for your mixer, switch to it now.
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10
Scrape down the sides of the bowl.
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11
Then, with the machine on medium, add 2 cups of the flour, and let it incorporate.
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12
The batter should start to become a ball of dough.
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13
Continue to knead it for about 10 minutes.
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14
The dough will be moist, but basically soft and elastic.
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15
Add a bit more flour, if necessary, until it is no longer sticky to the touch but is still fairly moist.
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16
Place the dough in a large plastic ziploc bag, and let it sit in the refrigerator overnight (or, if you are impatient, place in a bowl lightly coated with oil, and cover with plastic.
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17
Let it sit for about 4 hours in a warm room).
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18
Lightly grease your muffin tins.
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19
After rising, knead the dough slightly on a well floured surface, then roll out to about a 16 x 9 inch rectangle, until it is just less than 1/2 inch thick.
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20
You may need to adjust this size based on your muffin tins.
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21
You want the end rolls to fit into them easily, as they will rise more when cooking.
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22
If your muffin tins are on the small size, roll the dough to be longer and narrower for a smaller roll diameter.
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23
Dot the surface of the dough with the softened butter.
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24
Then, sprinkle the entire surface evenly with the cinnamon and brown sugar.
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25
Make sure to get the edges too.
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26
Place a row of peaches along the bottom edge.
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27
Carefully roll the dough over the peaches (this is tricky).
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28
Tuck another row of peaches into the edge of the fold you just created, and roll again.
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29
Continue doing this until you are either out of peaches or the dough is completely rolled up.
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30
I managed to get 3 rows of peaches inches
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31
Pinch the log closed, and gently roll it to seal.
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32
Using a sharp knife, slice the log into pieces about 1 inch thick, and carefully and quickly place the slice into a cup of the muffin tin.
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33
When all of the slices are done, cover with plastic wrap and set aside.
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34
The dough should continue to rise.
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35
Let them sit for about 30 minutes.
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36
Preheat the oven to 350F Bake the rolls for about 25 minutes, or until light golden brown.
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37
Let them cool on a wire tray in the tin for about 5 minutes, and then remove them from the tin and glaze if desired.
