Makes 6
1 md Russet potato (about 8
-ounces), peeled, quartered
2 1/4 c  (about) unbleached all
-purpose flour
1    Package fast-rising dry
-yeast
2 ts Salt

Cook potato in saucepan of boiling water until tender. Drain; reserve 2/2
cup potato cooking liquid. Let liquid cool to 125 degrees to 130 degrees.
Mash potato in large bowl. Mix in 2 cups flour, yeast and salt. Add
reserved 1/2 cup warm cooking liquid and stir to combine. Mix in enough
remaining flour to form soft dough. Turn out dough onto lightly floured
surface and knead until smooth and elastic, about 10 minutes. Lightly oil
large bowl. Add dough, turning to coat. Cover and let dough rise in warm
draft-free area until doubled in volume, about 1 1/2 hours. Lightly flour
heavy large baking sheet. Punch down dough. Turn out dough onto lightly
floured surface. Divide dough into 6 pieces. Roll each piece into smooth
ball. Arrange on prepared baking sheet, spacing evenly. Cover with towel
and let rise until light and puffy, about 40 minutes. Preheat oven to 425
degrees. Using rolling pin, gently flatten each ball of dough into 4-inch
round. Sprinkle lightly with flour. Bake until rolls are golden brown and
sound hollow when tapped on bottom, about 20 minutes. Transfer rolls to
rack and cool completely.Subj: Maslin Rolls POTATO BAPS