Potato Rolls

By far the best buns I know how to make. Slightly sweet. Worth the extra effort.

1/2 cup butter
1/2 cup plus 1 tsp sugar, divided
1/2 tsp salt
1 cup hot potato water, drained from cooked potatoes
1/4 cup warm water
1 package active dry yeast (2-1/4 tsp.)
2 large eggs, fork beaten
4 cups flour

Stir butter, 1/2 cup sugar, salt, and potato water together in large bowl until butter is dissolved. Set aside to cool to lukewarm.

Stir 1 tsp sugar into warm water in small bowl. Sprinkle yeast over top. Let stand 10 minutes. Stir to dissolve yeast. Add to potato mixture.

Beat in eggs. Add flour. Mix. Knead on floured surface about 7-10 minutes until smooth and elastic. Place in greased bowl, turning once to grease top. Cover with tea towel. Let stand in oven with light on and door closed about 2 hours until doubled in bulk. Punch dough down. Shape into rolls the size of eggs. Arrange on greased baking sheet. Cover with tea towel. Let stand in oven with light on and door closed about 1 hour until doubled in size. Bake in 350*F oven for 15-18 minutes. Makes 24 rolls.