Potato Clover Rolls

Total Time: 2 hrs 30 mins Preparation Time: 2 hrs Cook Time: 30 mins

Ingredients

• 1 large idaho russet potato, peeled and quartered (10 ounces)
• 1 cup cold low-fat buttermilk
• 4 tablespoons butter, unsalted
• 1 tablespoon sugar
• 2 teaspoons sea salt
• 2 1/4 teaspoons active dry yeast
• 5 1/2 cups unbleached flour

Recipe

• 1 preparing the dough: lightly coat a large bowl with vegetable oil and set aside.
• 2 place the peeled potatoes and 1 1/2 cups water in a medium saucepan over medium-high heat. bring the water to a boil and cook the potatoes until they are easily pierced with a fork -- about 15 minutes. **important:drain but reserve the cooking liquid.
• 3 mash the potato and 3/4 cups of the cooking water in a large bowl. stir in buttermilk, butter, sugar and salt; cool to room temperature. add the yeast and stir to dissolve. stir in the flour until a stiff dough forms.
• 4 transfer the dough to a lightly floured work surface and knead until smooth and elastic; about 10 minutes. shape the dough into a ball, place it in the prepared bowl, cover with a clean damp towel and let rise until doubled in volume for about 1 hour.
• 5 shaping the dough: preheat oven to 375° degrees. lightly coat the cups of two 12-cup muffin pans with oil and set aside.
• 6 next punch the risen dough down, remove from bowl and knead the dough lightly on a floured surface. divide the dough into 60 uniform pieces and form each into a small ball. place 3 balls in each muffin cup, cover with a damp clean towel, and let dough rise until doubled in size, about 1 hour.
• 7 bake until the tops of the clover rolls are golden brown; approximately 30 minutes.
• 8 serve warm.