Monday Morning Potato Rolls and Bread

Ingredients

• 8 ounces baking potatoes cooked peeled mashed
• 4.5 cups bread flour divided
• 2 tablespoons butter 
• 2.5 teaspoons yeast dry
• 2 large eggs 
• 1 cup skim milk fat-free
• 3 tablespoons honey 
• 1 teaspoon olive oil 
• 1.5 teaspoons sea salt 

Equipment

• bowl
• oven
• knife
• whisk
• mixing bowl
• loaf pan
• baking pan
• microwave
• measuring cup

Directions

1. Combine first 4 ingredients in a microwave-safe bowl. Microwave at HIGH for 2 minutes or until mixture is 11
2. Stir with a whisk until smooth.
3. Weigh or lightly spoon flour into dry measuring cups; level with a knife.
4. Combine 75 ounces (about 1 1/2 cups) flour, yeast, and salt in a large mixing bowl.
5. Add potato mixture to flour mixture, stirring with a fork until combined.
6. Add eggs; stir until combined.
7. Add 9 ounces (about 2 cups) flour to potato mixture; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining 1/2 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).
8. Place dough in a large bowl coated with olive oil, turning to coat top. Cover and let rise in a warm place (85), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes.
9. Divide dough in half. Working with one portion at a time (cover remaining dough to prevent drying), roll one portion into a 14 x 7inch rectangle on a floured surface.
10. Roll up rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal.
11. Place loaf, seam side down, in an 8 x 4inch loaf pan coated with cooking spray.
12. Shape remaining portion into 9 portions, and shape each into a ball.
13. Place balls in an 8-inch square baking dish coated with cooking spray. Coat top of loaf and rolls with cooking spray. Cover and let rise in a warm place (85), free from drafts, 30 minutes or until doubled in size. (Gently press two fingers into dough. If the indentation remains, dough has risen enough.)
14. Preheat oven to 35
15. Bake at 350 for 30 minutes or until tops of rolls are browned and loaf sounds hollow when tapped on the bottom.
16. Remove from pans; cool on wire racks.