This year for Thanksgiving, Chris and I made several different kinds of bread. This recipe (from a bread book my mother has, Beard on Bread by James Beard) results in a nice, sweet and soft potato bread. I’ve never tried it as a roll, but I’d bet it would also be nice.
1 package active dry yeast
1/2 cup + 1 tbsp sugar
1/2 cup warm water
1 cup warm milk or leftover potato water
1 1/2 sticks butter
1 1/2 tbsp salt
1 cup mashed potatos
~6 cups AP flour
Proof yeast in warm water with the one tablespoon of sugar. While this is proofing, mix the warmed milk or potato water with the butter, salt and the rest of the sugar, and let the butter melt. Mix in the mashed potatoes and the yeasty water, and stir. Gradually add in the flour until a dough forms. Knead dough for around 10 minutes, then shape into a ball, and place into a greased bowl to rise in the refrigerator overnight. The next day, remove from fridge, and punch dough down. Let it rest for around 5 minutes, then give it a knead for a few minutes. Shape into two loaves, and let it double in size. It make take up to 4 hours, as it warm. Preheat oven to 375 degrees. Bake loaves 40-45 minutes.
*Edit-This makes wonderful French Toast as well. I probably would say that it makes even better French Toast than challah, which is another favorite of mine.