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1
PREPARING THE DOUGH: Lightly coat a large bowl with vegetable oil and set aside.
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2
Place the peeled potatoes and 1 1/2 cups water in a medium saucepan over medium-high heat.
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3
Bring the water to a boil and cook the potatoes until they are easily pierced with a fork -- about 15 minutes.
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4
**Important:Drain but reserve the cooking liquid.
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5
Mash the potato and 3/4 cups of the cooking water in a large bowl.
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6
Stir in buttermilk, butter, sugar and salt; cool to room temperature.
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7
Add the yeast and stir to dissolve.
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8
Stir in the flour until a stiff dough forms.
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9
Transfer the dough to a lightly floured work surface and knead until smooth and elastic; about 10 minutes.
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10
Shape the dough into a ball, place it in the prepared bowl, cover with a clean damp towel and let rise until doubled in volume for about 1 hour.
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11
SHAPING THE DOUGH: Preheat oven to 375 degrees.
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12
Lightly coat the cups of two 12-cup muffin pans with oil and set aside.
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13
Next punch the risen dough down, remove from bowl and knead the dough lightly on a floured surface.
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14
Divide the dough into 60 uniform pieces and form each into a small ball.
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15
Place 3 balls in each muffin cup, cover with a damp clean towel, and let dough rise until doubled in size, about 1 hour.
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16
Bake until the tops of the clover rolls are golden brown; approximately 30 minutes.
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17
Serve warm.
