Maple Potato Rolls

  • 1 package dried yeast
  • ½ cup lukewarm water
  • 1 cup potato boiled and mashed
  • 1 cup lukewarm potato water
  • 2/3 cup Pure Vermont Maple Syrup
  • 1 cup melted butter
  • 4 eggs, well-beaten
  • 2 teaspoons salt
  • 8 cups flour or enough to form a soft dough
Combine the yeast, water, potato, potato water, and syrup and let stand in a warm place until spongy, about ½ hour. Stir in the melted butter, eggs, salt, and flour in the listed order. Mix thoroughly, cover, and let rise until double in bulk, about 2 to 3 hours. Turn onto a floured board and knead two minutes. The less flour used, the lighter the rolls will be. Roll with a rolling pin to about an inch thick and cut with a 2 ½ inch cutter. Place on buttered cookie sheets, far enough apart to allow for expansion. Let rise until double in size, about an hour. Preheat the oven to 425°. Bake for 10-12 minutes until pale golden brown. Serve hot. Freeze extras. Preparation Time: 4-5 hours Number of Servings: 48