Amish Potato Rolls

From the kitchen of One Perfect Bite...We're fortunate to live in an area where there is a large Mennonite community. Their farms surrounded us and the community has its own school, as well as church. The Silver Fox and I have become expert at identifying Mennonite farms. I shouldn't boast because it really isn't that all hard. Their homes are are architecturally simple and exceptionally well maintained. Many of the properties look like the lawns around the home have been vacuumed. Tucked into the community is a bakery operated by a Mennonite spinster. We stopped there today because the Silver Fox loves the oatmeal cake she bakes. I thumbed through an Amish cookbook while he made his purchase and it set me to thinking. I have several Amish recipes that I haven't yet shared with you, and I thought this would be a good time to do it. I wanted to start with these rolls because the recipe, which comes from King Arthur Flour, has been updated and gives instructions for making the rolls by hand, mixer or bread machine. It is also foolproof. The rolls are soft and moist and they keep for several days if wrapped well. I have departed from the original recipe in only one respect. I do not use potato water to make my dough because I think it makes the rolls gummy. This is an exceptionally good recipe and I hope you'll give it a try. Here is how the rolls are made.