Pesto-Potato Rolls

Name: Pesto-Potato Rolls
Yield: Makes 28 rolls
Ingredients: 3 1/2 cups water; 1 11- to 12-ounce russet potato, peeled, cut into 1/2-inch pieces; 2 teaspoons salt; 1 tablespoon active dry yeast (for do-ahead version) or quick-rising yeast (for same-day version); 6 tablespoons purchased pesto; 1 tablespoon sugar; Pinch of ground black pepper; 1/2 cup plus 6 tablespoons unsalted butter, melted, cooled slightly; 2 large eggs; 4 3/4 cups (about) bread flour

By Suzanne Dunaway

January 31, 2001

Recipe notes