Instead of 24 rolls, you can also make 12 rolls and one loaf of bread.
- 1 large baking potato, peeled and cut into 1/2-inch cubes
- 1 cup whole milk, warmed
- 2 0.25-oz. pkg. active dry yeast
- 1 1/4 cups wheat beer, room temperature
- 1/4 cup (4 Tbs.) butter, melted
- 1 Tbs. salt
- 6 1/2 cups all-purpose flour
- 1 to 2 Tbs. vegetable oil
- Place potato cubes in saucepan; cover with cold water. Bring to a boil; reduce heat and simmer 5 minutes, or until tender. Drain; mash potato.
- Meanwhile, place warm milk in small bowl; sprinkle yeast on top and whisk to combine. Set aside for 10 minutes.
- Beat potato, beer, butter and salt in bowl with electric mixer until smooth.
- Add milk-yeast mixture; blend until smooth. Add 2 cups flour, and stir with sturdy wooden spoon until smooth. Gradually add remaining flour, and blend just until soft dough forms.
- Place dough on lightly floured surface; knead about 10 minutes, until smooth and elastic. Dough will be very soft; if it becomes sticky, knead in extra flour a little at a time. Coat inside of large bowl with vegetable oil. Place dough in bowl, cover with clean kitchen towel and let rise in warm place until doubled in size, about 1 to 2 hours.
- Butter two baking sheets. Punch down dough. On lightly floured surface, cut dough in half, then in half again. Continue dividing dough to make 24 pieces. Roll out each piece until smooth and rounded.
- Preheat oven to 400F. Place rolls on baking sheets, 2 inches apart. Cover; let rise in warm place 20 minutes. Bake 30 to 35 minutes, until golden.
- Serving Size: Makes 24 rolls
- Calories: 149
- Carbohydrate Content: 26 g
- Cholesterol Content: 6 mg
- Fat Content: 2 g
- Fiber Content: 1 g
- Protein Content: 4 g
- Saturated Fat Content: 1 g
- Sodium Content: 311 mg
- Sugar Content: 2 g