IRISH BREAD ROLLS

IRISH BREAD ROLLS 1/2 c. butter, melted 1/4 c. mashed potatoes (still warm) 2 eggs 2 c. all purpose flour 1/2 c. sugar 1 c. lukewarm water (110°F) 1 pkg. active dry yeast 3 1/2 c. all purpose flour (more or less) 1/2 tsp. salt 1 c. golden raisins (or any raisins or Craisins) 1/2 c. chopped currants (optional) 2 tbsp. caraway seeds (optional)

Melt butter and allow to cool for 10 minutes. Boil and mash potatoes (do not season or add butter/milk) and allow to cool for 10 minutes or until lukewarm. Beat eggs. In a mixing bowl, dissolve yeast and a teaspoon of the sugar in the warm (not hot) water. Allow to stand for 5 minutes, then add beaten eggs, melted cooled butter, and warm mashed potatoes. Mix.

Stir in flour gradually. Add salt and mix until you have a soft dough. You may need to add more or less flour, based on the flour you are using. Try to keep the dough as soft as possible and even a little on the sticky side. Stir in the raisins, Craisins and/or currants (if using).

Knead the dough on a lightly floured work surface until it becomes smooth and elastic (8-10 minutes) or use a dough hook for about 5 minutes.

Butter a bowl that has been warmed slightly in the oven. Turn the dough over in the bowl to coat on all sides. Allow to rise in a warm place, free from draft, until doubled in size (an hour or more).

Remove dough from bowl onto a work surface and punch out air bubbles to deflate. Divide into 8 equal sized balls of dough, rolling between your hands.

Grease a black 10-inch cast iron skillet or cake pan and arrange dough balls in pan, evenly spaced. As the dough rises, they will rub shoulders! Cover and put the dough into a warm place to rise again. Depending upon the temperature and humidity, they will rise in 45 to 60 minutes. When they have doubled in size, bake in a preheated 350°F oven until lightly golden (about 30 minutes). Brush tops with melted butter while still warm.

Remove from pan and cool completely on a wire rack.

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