My Grandma's Potato Rolls or Potato Bread (For Bread Machine)

This is my Grandma's recipe and it is DELISH! I am not sure where she got it from, but these rolls have been a tradition in our family for as long as I can remember. This recipe uses REAL mashed potatoes (not instant flakes). So, when you plan to make this be sure to reserve 1/2 to 1 c. of the mashed potatoes you served at dinner the night before!! Today I was hungry for these rolls but didn't feel like rolling out dough, so I attempted to make the recipe (cut in half) in my bread machine to make a loaf of bread instead....PERFECT results! I have listed the ingredients the way my bread machine lists them, but do be sure to check manufacturer's instructions on the correct order of ingredients for your specific machine. I hope everyone enjoys this as much as our family does. Below are both the rolls and the bread machine versions of this recipe.

• Ready In: 22 mins
• Serves: 30-36
• Yields: 1 loaf

Ingredients

• POTATO ROLLS

• 1  tablespoon  yeast
• 1  cup water, lukewarm
• 1  cup honey or 1  cup sugar
• 1  cup mashed potatoes, REAL (leftovers work great!)
• 1⁄2 cup  vegetable oil
• 3  eggs
• 6  cups bread flour
• 1  teaspoon salt

• POTATO BREAD (FOR BREAD MACHINE)

• 1⁄2 cup water, lukewarm
• 1⁄4 cup  vegetable oil
• 1⁄2 cup honey (do NOT add honey if planning to use sugar. Honey is listed here because it should be added with liqu)
• 1  egg, whole
• 1  egg, separated, use white only
• 1⁄2 cup mashed potatoes, REAL (leftovers work great!)
• 3  cups bread flour
• 1⁄2 cup sugar (do NOT add sugar if using honey)
• 1⁄2 teaspoon salt
• 2 1⁄4 teaspoons  yeast (or one envelope)

Directions

1. If making POTATO ROLLS: Preheat oven to 350°F.
2. In a large mixing bowl, dissolve yeast in 1 cup warm water. Allow the yeast to activate and then mix in sugar or honey.
3. Add mashed potatoes, vegetable oil, eggs and salt. Use mixer or bread hooks.
4. Add flour one cup at a time stopping at 5 1/2 cups. Slowly add remaining flour until the dough is only slightly sticky to the touch. The dough should be workable but not dry.
5. Place in a greased bowl and cover with a towel. Allow to rise in a warm place until doubled in size, or it can sit overnight at room temperature.
6. Punch down and then roll dough out on floured surface to 1/2" thickness.
7. Use a canning jar ring to cut rolls - should make 30-36 rolls.
8. Place on a greased pan and allow to rise till almost doubled.
9. Bake in a preheated 350°F oven 12-15 minutes or until lightly browned.
10. If desired, slather outside tops with butter while still warm.
11. Enjoy!
12. NOTE: Prep time does not include rise times as they will vary.
13. If making POTATO BREAD: Place into bread pan in order as listed above OR as per manufacturer's guidelines.
14. Set for 1 1/2 lb. bread loaf and start bread machine.
15. Walk away until you hear the "ding" of the bread machine - approximately 3 hours later.
16. Remove from pan and slather outside of the loaf with butter while still warm from machine.
17. Enjoy!