INGREDIENTS

INSTRUCTIONS

Recipe by: the California Culinary Academy Preparation Time: 0:45  In a
food processor fitted with a steel blade, process 3-1/4 cups  flour,
the yeast, sugar, and salt just to blend. With on/off pulsing,  cut in
butter finely, until it almost disappears. In a separate bowl,  mix
together mashed potato, milk, and egg. With processor motor  running,
quickly add potato mixture to yeast mixture. Process until  mixture
comes away from the side of the bowl. Process 30 seconds to  knead
dough. If dough is sticky, add more flour and process 15 to 30  seconds
longer. Dough should feel tacky, smooth, elastic, and warm  but not
hot. Remove dough from processor and shape into a ball. Place  ball in
an oiled bowl, turn to cover it with oil, and cover bowl with  plastic
wrap or a damp towel. Let dough rise until doubled in bulk.  Punch
dough down. Let rest 5 minutes. Divide dough into 24 pieces
(approximately 1-1/4 ounces each). Shape each piece into a ball,
tucking the edges under to draw the surface of the dough tight.
Arrange the dough in 2 round cake or pie pans. Cover loosely with
plastic wrap or a damp towel and let rise until doubled in bulk.
Preheat oven to 375 degrees F. Brush tops with melted butter. Bake
until golden brown (20 to 30 minutes). Remove from pan to cool on a
wire rack. Brush tops again with melted butter.  Makes 2 dozen rolls.
From the recipe files of suzy@gannett.infi.net Posted to MM-Recipes
Digest V3 #285  Date: Thu, 17 Oct 1996 11:57:14 -0400 (EDT)  From: suzy
<suzy@gannett.infi.net>

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 49
Calories From Fat: 37
Total Fat: 4.2g
Cholesterol: 18.5mg
Sodium: 55.5mg
Potassium: 14.7mg
Carbohydrates: 2.5g
Fiber: 0g
Sugar: 2.5g
Protein: <1g