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1
Melt 1 tablespoon butter in large nonstick skillet over medium heat.
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2
Add chopped onions and saute until golden and tender, about 12 minutes.
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3
Add caraway seeds and stir 3 minutes.
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4
Remove from heat and cool.
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5
Pierce potato in several places with fork.
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6
Place in microwave oven; cook on high 5 minutes.
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7
Turn potato over; cook on high until very tender, about 4 minutes longer.
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8
Cool slightly.
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9
Peel potato.
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10
Place potato in small bowl and mash until very smooth.
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11
Transfer 1/2 cup mashed potato to large bowl of electric mixer fitted with paddle attachment (reserve remainder for another use).
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12
Place 1/2 cup warm water in glass measuring cup.
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13
Sprinkle yeast and 1/4 teaspoon sugar over and stir to blend.
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14
Let stand until yeast dissolves and mixture is slightly foamy, about 10 minutes.
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15
Add salt and remaining 3 tablespoons butter and 1/3 sugar to mashed potato in mixer bowl.
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16
Beat until smooth.
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17
Add remaining 1/4 cup warm water and 2 eggs and beat until well blended.
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18
Pour in yeast mixture and mix until blended.
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19
Stir in onion mixture.
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20
Mix in 3 cups flour, 1 cup at a time.
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21
Beat until dough is smooth but slightly sticky, about 4 minutes.
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22
Turn dough out onto floured surface.
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23
Knead until smooth and elastic, adding more flour if dough is sticky, about 5 minutes.
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24
Butter large bowl.
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25
Form dough into ball and add to bowl, turning to coat.
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26
Cover bowl with plastic wrap, then towel.
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27
Let dough rise in warm draft-free area until doubled in volume, about 1 hour.
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28
Butter 2 heavy large baking sheets.
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29
Punch down dough.
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30
Turn dough out onto floured work surface and knead 2 minutes.
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31
Divide dough into 16 equal portions.
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32
Divide dough into 16 equal portions.
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33
Divide each portion into 3 equal pieces.
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34
Roll each piece firmly into smooth ball.
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35
For each roll, place 3 balls close together on baking sheet (balls should touch at center), forming 8 cloverleaf rolls on each baking sheet and spacing evenly.
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36
Cover rolls with clean kitchen towels.
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37
Let rolls rise in warm draft-free area until puffy and almost doubled, about 45 minutes.
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38
Position 1 rack in center and 1 rack in top third of oven and preheat oven to 375F.
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39
Brush rolls with egg glaze.
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40
Bake until rolls are golden brown and sound hollow when tapped, switching top and bottom baking sheets halfway through baking, about 20 minutes.
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41
Transfer rolls to racks and cool.
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42
Serve rolls warm or at room temperature.
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43
(Rolls can be prepared up to 2 weeks ahead.
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44
Wrap rolls tightly in aluminum foil and freeze.
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45
If desired, re-warm thawed wrapped rolls in 350F oven about 10 minutes.)
