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1
Place potato cubes in saucepan; cover with cold water.
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2
Bring to a boil; reduce heat and simmer 5 minutes, or until tender.
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3
Drain; mash potato.
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4
Meanwhile, place warm milk in small bowl; sprinkle yeast on top and whisk to combine.
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5
Set aside for 10 minutes.
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6
Beat potato, beer, butter and salt in bowl with electric mixer until smooth.
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7
Add milk-yeast mixture; blend until smooth.
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8
Add 2 cups flour, and stir with sturdy wooden spoon until smooth.
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9
Gradually add remaining flour, and blend just until soft dough forms.
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10
Place dough on lightly floured surface; knead about 10 minutes, until smooth and elastic.
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11
Dough will be very soft; if it becomes sticky, knead in extra flour a little at a time.
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12
Coat inside of large bowl with vegetable oil.
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13
Place dough in bowl, cover with clean kitchen towel and let rise in warm place until doubled in size, about 1 to 2 hours.
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14
Butter two baking sheets.
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15
Punch down dough.
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16
On lightly floured surface, cut dough in half, then in half again.
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17
Continue dividing dough to make 24 pieces.
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18
Roll out each piece until smooth and rounded.
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19
Preheat oven to 400F.
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20
Place rolls on baking sheets, 2 inches apart.
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21
Cover; let rise in warm place 20 minutes.
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22
Bake 30 to 35 minutes, until golden.
