Sweet Rolls for the Whole Family

Instructions

1. Combine yeast and warm water; set aside.
2. In a large saucepan, heat the milk until it starts to bubble.
3. Remove from heat and add potatoes, butter and sugar.
4. When butter has melted, whisk to combine.
5. Add 1 cup of flour to cool the mixture more quickly.
6. When you can test the heat with your finger and it does not sting, but is still warm, add the yeast mixture.
7. Mix in the 2 cups of flour.
8. Pour mixture into mixing bowl if you haven’t already and attach a dough hook.
9. Add the egg and salt and mix until they are well distributed.
10. Gradually add the remaining flour.
11. Knead on medium speed until dough begins to pull away from the sides of the bowl.
12. The dough should be soft but not sticky.
13. You may need a little additional flour, but I usually don’t.
14. Kneed for another 3-5 minutes until the dough is satiny and smooth.
15. Cover and let rise until doubled, about 2 hours.
16. Poke the dough with your finger and if the belly button stays, it is rested enough.
17. This dough is very versatile and can be used to make dinner rolls, cinnamon buns, doughnuts and anything else you can imagine.
18. Shape dough as desired and place on parchment lined trays or greased pans.
19. Cover and allow to rise until not quite doubled.
20. Bake all breads at 350* about 20-30 minutes, until golden brown.
21. Doughnuts:
22. The best option I’ve found is to heat shortening in a cast iron pan over medium heat.
23. Test the oil to make sure it’s around 375* with a candy or digital thermometer.
24. If the oil is too hot, they will be too hard without fully cooking through.
25. If it is too cool, they will soak up too much grease by the time they are cooked.
26. This dough is very easy to fry, though. It puffs up beautifully and cooks quickly.
27. Fry about 3 minutes on each side, to a golden brown.
28. Drain and cool slightly on baking trays.
29. If glazing, do so while they are still hot.