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