Total prep time from start to finish is about 2 1/2 hours.
Potato Rolls
1 small russet potato peeled and cubed
¾ cup water
¾ cup milk
1 TBS lemon juice
1 pkg active dry yeast (2 ½ tsp)
3 cups all purpose flour plus extra for kneading and dusting the rolls
2 TBS sugar
1 ½ tsp salt
¼ cup butter
Boil the potato and water in a small saucepan until it is soft and fork tender (about 10 minutes).
While the potato is cooking combine the milk and lemon juice and let sit so it can clabber.
Pour the cooked potato and water into a large bowl and mash the potato.
Stir in the sour milk and let it cool for a few minutes. It needs to be about 110° to keep the yeast from being killed.
Dissolve the yeast in the potato and let it stand for about 10 minutes.
Add the flour, sugar, salt and butter and stir with a wooden spoon until the dough starts to hold itself together.
Scrape the dough onto a floured work surface.
Cover and let it rest for five minutes. (I just put the bowl upside down over the top for this as the dough is fairly sticky.)
Uncover and knead the dough for about 5 minutes or more until it is smooth and elastic using just enough flour to keep the dough from sticking.
Form the dough into a ball and put it in a lightly butter bowl. Cover the bowl with plastic wrap and place it in a warm place.
Let it rise for about 1 hour, until it is double in size.
Punch down the dough and put it out onto a very lightly floured surface.
Shape it with your hands into a rectangular log. Cut it into 16 even pieces.
Cover with a towel and let them rest for about 5 minutes.
Line a baking sheet with parchment paper or lightly butter it.
Roll each piece into a ball and place on the baking sheet.
Cover the rolls with a towel and let them rest in a warm spot for about 20 minutes or until they are double in size.
Dust the rolls with a bit of flour.
Cook in a preheated 375° oven for about 20 minutes or until the tops are golden brown and puffy.
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