- 1 large potato
- 1 1/2 teaspoons dry instant yeast
- 3/4 cup warm water
- 2 tablespoons sugar
- 1 cup of milk
- 4 tablespoons butter
- 1 1/2 teaspoons salt
- 1 large egg
- 2 cups all purpose flour
- 2 cups bread flour
- Peel potato and cut into 4 pieces. Boil until tender, then mash thoroughly or pass cooked potato through a food mill. Let cool.
- Bring milk to a boil and remove from heat. Add butter and salt to hot milk. Let cool until just a little warmer than room temperature.
- In the bowl of a standing mixer, dissolve yeast and sugar in 3/4 cup warm water. Let stand for 5 minutes .
- Add egg, potato, all purpose flour, and half of the cooled milk mixture to mixer bowl, and knead with dough hook on low speed.
- Gradually add remaining flour and milk and continue to knead for 5 to 10 minutes. The dough should remain fairly soft, and if it seems to be getting stiff, don't add all of the flour. The dough should be smooth, elastic, and slightly sticky after kneading. If dough seems too wet, add a little more flour.
- Turn dough out into oiled bowl and let rise in a warm place until double in size.
- Punch down dough and cut into pieces the size of a small tangerine. Roll pieces into a ball shape on a floured surface and place on a greased cookie sheet, about an inch apart. Make a one inch slash in the tops of the rolls with a sharp knife.
- Preheat oven to 425. Let rolls rise until almost double in bulk.
- Bake for 5 minutes, then lower temperature to 350 and bake for 10 to 15 minutes more. Rolls should have light golden brown color when ready.
Tip: To make loaves: Bread can also be divided in half and shaped into two loaves, and baked in two standard-size retangular bread pans, or in one large bread pan.