Great, airy and easy dinner rolls for holiday dinners. Recipe adapted from Country Living.
1 large russet potato, peeled and quartered
1/2 cup buttermilk
3 tbsp. unsalted butter
1 tbsp. sugar
2 tsp. salt
1 tsp. active dry yeast
4 1/2 cups Bread Flour
Place the potatoes and 1 1/2 cups water in a medium saucepan over medium-high heat. Bring the water to a boil and cook the potatoes until done, about 15 minutes. Mash the potato and 3/4 cups of the cooking water in a large bowl. Stir in butter, sugar, and salt; add buttermilk and cool to room temperature.
Add the yeast and flour and mix until dough forms. Transfer ith to a lightly floured work surface and knead about 10 minutes or use your stand mixer. Form the dough into a ball, place it in the bowl, lightly coated with vegetable oil, cover with a towel, and let rise until doubled about 1 hour.
Lightly coat the cups of 24-cup mini-muffin pans with cooking spray and set aside. Punch the risen dough down, remove from bowl, and knead lightly. Divide the dough into 24 equal-sized pieces and form each into a small ball. Place one ball in each muffin cup and let rise until doubled in size about 45 minutes.
Preheat oven to 375 degrees F. Bake about 25-30 minutes. Serve warm or at room temperature.