Potato Rolls

1 medium potato, peeled and diced
2 cups water
1 package (1/4 ounce) active dry yeast
1/4 cup honey
1 tablespoon vegetable oil
1-1/2 teaspoons salt
1 egg, lightly beaten
6 to 6-1/2 cups all-purpose flour

Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain, reserving cooking liquid. Set cooking liquid aside to cool to 110°-115°. Mash potato (don't add milk or butter); set aside.

In a large mixing bowl, dissolve yeast in warm cooking liquid. Add the honey, oil, salt, egg, 4 cups flour and mashed potato. Beat until smooth. Stir in enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 7-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn onto a lightly floured surface; divide into 36 pieces. Shape each into a ball. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Cover and let rise until doubled, about 30 minutes. Bake at 375° for 20-25 minutes or until golden brown. Serve warm. Makes 3 dozen.