1 c. sliced potato
3 3/4 c. all-purpose flour
1 pkg. active dry yeast
3 tbsp. butter
2 tbsp. sugar
1 egg

In a saucepan, cook potato, covered in 1 cup of water until tender, 15-20 minutes. Drain and save the liquid. Add water, if necessary, to equal 3/4 cup of liquid. Mash potato; set aside.

In a large bowl, combine 1 cup of flour and the yeast. In saucepan, heat the reserved potato liquid, 3 tablespoons butter, sugar and 1 1/2 teaspoons salt until just warm, 115 to 120 degrees; stir constantly. Add to dry mixture; add egg and mashed potatoes.

Beat at low speed of electric 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 moderately stiff dough.

Turn out onto lightly floured surface; knead until smooth, 5 to 8 minutes. Place in lightly greased bowl; turn once. Cover; let rise in warm place until nearly double, about 35-45 minutes. Punch down. Cover; let rest for 10 minutes.

Roll dough to 1/2 inch thickness. Cut with floured 2 1/2 inch round cutter. Place on greased baking sheets. Cover; let rise until nearly double, about 20 minutes. Bake at 350 degrees for 18-20 minutes. Brush tops with melted butter. Makes 18 rolls. This recipe is a holiday tradition in our family and doubles easily.