These potato rolls have been a Paladini tradition for at least 15 years. We make them every Thanksgiving and again for Christmas dinner. They are awesome!

3 medium potatoes ( I cook them with the skin on, but you can peel them if you prefer.)

2 Tbsp yeast

1 ½ cups butter

1 ½ cups sugar

1 Tbsp salt

3 large eggs

3 cups hot water *part of this will be “potato water” (the water potatoes were boiled in)

About 9 cups of flour

Cut unpeeled potatoes into small cubes and boil till very soft.

Lift potatoes out of hot water with a slotted spoon and mash into a 2 cup measuring cup to make a solid 2 cups.

Scoop the mashed potatoes into a very large bowl

Add butter

Add 3 cups hot water, (including the potato water)

Add sugar

Add salt

It will be very hot.

Stir until butter is melted and water is just warm.

Stir in yeast

Beat eggs slightly and stir in

Begin to add flour, stirring with a wooden spoon.

Turn dough onto a floured surface and knead, adding flour till dough is no longer sticky and will absorb no more flour.

NOW THE DOUGH IS READY TO MAKE ROLLS.

You may keep the dough in a large covered bowl in the fridge for 10 days or more.

You will probably need to take the lid off bowl and “punch dough down” every few days.

SHAPING THE ROLLS:

Roll a small handful of dough into a 6″ rope and “tie it in a knot”

Place  knots about 3″ apart on a greased, or parchment lined cookie sheet. Let rise for 1-2 hrs

Bake at 400 for 15-20 minutes.

*Rolls may also be baked for 20 minutes at 300 degrees till firm but not brown.

Several hours later they can be baked for 10 minutes at 400 degrees to brown them.