Potato Rolls

1 cup potatoes, peeled, and cut into 1-inch cubes
water
1 - 1/4 oz. pkg. active dry yeast
1 T. unbleached sugar, divided
1/2 cup soy milk
1 T. lemon juice
3 T. safflower oil, plus additional for oiling the bowl
2 t. salt
3-3 1/2 cups unbleached flour, plus additional for dusting


In a saucepan, place the potatoes, cover with water, and bring
to a boil.

Reduce heat to low and simmer for 15 minutes or
until potatoes are tender.

Reserve 1/4 cups cooking liquid and drain the potatoes.

Mash the potatoes until smooth with a potato masher and set
aside.

Cool the reserved cooking liquid to 110 degrees.

In a food processor or mixer, place the reserved cooking liquid,
yeast, and a pinch of sugar, and pulse a few times to combine.

Allow the mixture to sit for 10 minutes or until foamy.

In a small measuring cup, stir together the soy milk and lemon
juice, and set aside for 10 minutes to thicken.

Add the remaining sugar, reserved mashed potatoes, thickened soy
milk mixture, 2 T. oil, and salt, and pulse a few times to
combine.

While the machine is running, gradually add the flour and
continue to mix until it forms a ball.

Transfer the dough to a lightly floured work surface and knead
in additional flour to form a soft dough that is smooth and
elastic, about 2-3 minutes.

Drizzle a little safflower oil into a large bowl, place the
dough in the bowl, roll the dough around in the bowl to evenly
coat it with the oil, and cover with a towel.

Place the bowl in a warm place and allow the dough to rise until
doubled in bulk, about 1-1 1/2 hours. Lightly oil (or spray
with a light mist of oil) two non-stick cookie sheets and set
aside.

When dough has doubled, turn it out on to a floured work
surface.

Using a rolling pin, roll out the dough into an 8-inch square
and to 3/4-inch thickness.

Cut the dough into 2-inch wide strips, then cut each of the
strips into 4 triangle shapes, thus yielding 16 pieces.

Place the triangles on the prepared cookie sheets and space
them 1 1/2 inches apart.

Brush the tops of the rolls with the remaining oil.

Spray a piece of plastic wrap with a light mist of oil, cover
the rolls with the oiled piece of plastic wrap, and leave to
rise for 15 minutes.

Remove the piece of plastic wrap and discard.

Bake at 375 degrees for 18-20 minutes or until golden brown.