Ingredients
1-1/4 pounds potatoes, peeled and cubed (about 3-1/2 cups)3/4 cup sugar2 teaspoons salt1 package (1/4 ounce) active dry yeast5-1/2 to 6 cups bread flour1 cup 2% milk1/2 cup water1/2 cup shortening3 large eggs, room temperature1/3 cup butter, melted
Preparation
Place potatoes in a saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes. Drain; return to pan. Mash potatoes (you should have about 2 cups). Cool slightly.
In a large bowl, mix sugar, salt, yeast and 2 cups flour. In a small saucepan, heat milk, water and shortening to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Add eggs and potatoes; beat on high 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be very sticky).
Do not knead. Place dough in a large greased bowl, turning once to grease top. Cover; refrigerate overnight.
Punch down dough. Using a tablespoon dipped in melted butter, drop 3 spoonfuls of dough into a greased muffin cup. Repeat, re-dipping spoon in butter.
Cover; let rise in a warm place until almost doubled, about 45 minutes. Preheat oven to 375°.
Brush tops with remaining melted butter. Bake until golden brown, 12-15 minutes. Cool in pans 5 minutes. Remove to wire racks; serve warm.
