• prep: 35 min
• cook: 24 hr
• total: 24 hr 35 min

servings:

Like many an accomplished hostess in the South, Miss Lewis was a dab hand at making yeast rolls and always generously anointed them with butter before putting them in the oven. Dinner rolls should be brought to the table hot, so if you make them early in the day, you will want to reheat them gently. (Leftovers are great for breakfast the next morning, split, buttered, and served with homemade strawberry or fig preserves.) Mashed potato is a traditional addition to a yeast dough like this one; it helps the rising and also contributes to its tenderness. These rolls have outstanding flavor and are so light and fluffy they almost levitate.

• 1 russet (baking) potato (1/2 pound), peeled and cut into 1-inch pieces
• 1/2 stick unsalted butter, divided
• 1/2 cup whole milk
• 1 teaspoon salt
• 2 tablespoons sugar
• 1 (1/4-ounce) package Active dry yeast
• 2 2/3 cups all-purpose flour

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