1 lg. potato, peeled
3/4 c. sugar
1/2 c. butter, cut up
5 1/2 to 6 c. all-purpose flour
2 pkg. active dry yeast
2 eggs
1 tsp. finely shredded orange peel
1 beaten egg

Cook potato in 1 1/2 cups boiling water for 30 to 40 minutes or until tender. Do not drain. Mash potato in liquid; measure and add water, if necessary, to equal 1 3/4 cups. Add sugar, butter, and 1 teaspoon salt. Heat just until warm, 115 to 120 degrees.

In a mixer bowl, combine 2 cups of the flour and the yeast. Stir in the potato mixture; add the 2 eggs. Beat on low speed of electric mixer for 1/2 minute, scraping bowl. Beat for 3 minutes on high. Using a spoon, stir in as much remaining flour as you can. Stir in orange peel.

On a lightly floured surface knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic, 6 to 8 minutes total. Shape into a ball. Place into a lightly greased bowl; turn once. Cover; let rise in a warm place until double, about 1 hour.

Punch down; divide in half. Divide each half into 6 portions; shape into balls. Place onto a greased baking sheet. With a knife or kitchen shears, deeply cut an M on top of each. Cover; let rise until nearly double, about 30 minutes.

Mix the beaten egg and 1 tablespoon water; brush on top. Bake in a 375 degree oven for 17 to 20 minutes or until done. Makes 12.