1 sm. potato, pared and cubed
1 c. water
4 to 4 1/2 c. all-purpose flour
1 pkg. active dry yeast
1 1/4 c. milk
1/4 c. sugar
1/4 c. shortening
1 egg

Preheat oven to 400 degrees. In sauce pan cook potato, covered, in water until tender, 10 to 15 minutes. Drain. Mash potato and measure 1/2 cup mashed potatoes. Set aside. In large mixing bowl combine 2 cups of the flour and yeast. In saucepan, heat together milk, sugar, shortening and salt just until warm (115 degrees to 120 degrees), stirring constantly until shortening almost melts. Add to dry mixture in mixing bowl. Add egg and mashed potato. Beat at low speed of mixer for 1/2 minute, scraping sides of bowl constantly. Beat 3 minutes at high speed. By hand, stir in enough of the remaining flour to make a soft dough. Turn out onto lightly floured surface and knead until smooth and elastic, 6 to 8 minutes. Shape in a ball. Place in lightly greased bowl, turning once to grease surface. Cover and let rise in warm place until double, about 1 hour. Punch down. Turn out on lightly floured surface. Cover and let rest 10 minutes. Tear off enough dough to make a roll. Flatten and place 1 teaspoon meat mixture in middle. Fold dough around meat and seal. Let rise 1 hour. Steam rolls for 10 minutes. Makes 24.

I had to learn to make these pork buns for my husband's Hawaiian aunt. Now it is one of our family's favorite foods. This is a Japanese-Hawaiian dish. Don't try to make this dish in one day. Cook one day and make the buns the day you plan on serving the pork buns.