Ingredients Jump to Instructions ↓

  1. 2 medium potatoes, peeled and quartered

  2. 1-1/2 cups water

  3. 2 packages (1/4 ounce each ) active dry yeast

  4. 1 teaspoon sugar

  5. 1/2 cup butter, melted

  6. 1/2 cup honey

  7. 1/4 cup canola oil

  8. 2 eggs

  9. 2 teaspoons salt

  10. 6 to 7 cups all-purpose flour

Instructions Jump to Ingredients ↑

  1. In a large saucepan, bring potatoes and water to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain, reserving 1 cup cooking liquid; cool liquid to 110° to 115°. Mash potatoes; set aside 1 cup to cool to 110°-115° (save remaining potatoes for another use). In a large bowl, dissolve yeast and sugar in reserved potato liquid; let stand for 5 minutes. Add reserved mashed potatoes, butter, honey, oil, eggs, salt and 1-1/2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down and turn onto a floured surface; divide into 30 pieces. Shape each piece into a ball. Place 10 balls each in three greased 9-in. round baking pans. Cover and let rise until doubled, about 30 minutes. Bake at 400° for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 2-1/2 dozen.


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