I had used these bread machine pictures in my pan de sal, (recipe #20) and will use them again whenever I post bread recipes using the bread machine because the procedure will be the same and will save me from taking pictures every time I post such recipes.
Just like I mentioned in that post, I am spoiled by bread machine but I'm grateful that somebody invented such a wonderful gadget for making bread because I don't think I have all day to spend making a few loaves of bread or a few dozens rolls. Who does anyway in this time and age?
POTATO DINNER ROLLS RECIPE:
1 small potato, (about 5 oz) I had to weigh one for this post, 1/2 cup mashed
1-3/4 cups liquid (potato water) very warm
1/4 cup white sugar
1/2 stick butter, softened
1 tsp. salt
6 cups bread flour
1/2 cup instant powdered milk
1 tbsp. yeast
1 tsp. dough enhancer
1 tsp. vital wheat gluten
2 eggs, slightly beaten
1) Peel and slice the potato and boil it in 2 1/2 cups of water until fork tender. Mash the potato and measure the potato water to 2 cups. (can add water if necessary). If potato water is still too hot, let it cool down to 120-130 degrees F. To test it, stick your forefinger into the liquid. If you can tolerate the temperature, then it is about the right temp.
Reduced amount of liquid and added more flour.