1 tbsp. sugar
1 pkg. yeast
1/2 c. warm water
large white potato (boiled or microwaved)
1/2 stick real butter, softened
1/2 tsp. salt
1/2 c. milk
1 egg
3 c. flour
jalapeno Jack cheese (optional)

Start with about 3 or 4 cups of flour but the amount of flour is dictated by the amount of moisture in the potatoes. So accuracy is not a necessity but a little dough testing is. Mix sugar, yeast and warm water and proof the yeast (let it start working). Take a boiled potato (a little firm will leave some nice chunks), mix in the butter and salt and heat it up with the milk. (Optional: Add some jalapeno Jack cheese too for a velvety spicy add-in.) When it cools enough to be added to the yeast, add the egg and 3 cups of flour. (Probably will take 4 to 5...) Mix; add flour and knead. I let my bread machine do it. Let it rise and you may have to add additional flour to get a nonstick smooth texture; punch, knead and rise again. Warm oven to 375°F or whatever bread temp you prefer. Pull the dough into golf-sized balls and put them on a lightly oiled cooking sheet. Cover them and keep them away from cool drafts allowing them to double in size.

Bake for as long as it takes to brown the bottoms and the top a little or 12 to 15 minutes. You can tell by the smell when they're ready. A muffin pan works great too; they rise up more than out. However, uniformity is not necessary for good taste!! Cooling them wastes time; eat them!