Maple Potato Rolls
  1. 1 package dried yeast
  2. 1 cup melted butter
  3. ½ cup lukewarm water
  4. 4 eggs, well-beaten
  5. 1 cup potato boiled and mashed
  6. 2 teaspoons salt
  7. 1 cup lukewarm potato water
  8. 8 cups flour or enough to form a soft dough
  9. 2/3 cup Pure Vermont Maple Syrup
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