If you think of bland flavors when you think of potatoes -- think again! This recipe is superb with its mixture of flavors, and is designed to tempt any palate.

3 cups King Arthur Unbleached All-Purpose Flour
1 tablespoon instant yeast*
2 tablespoons granulated sugar
1 1/2 teaspoons salt
1/2 cup mashed potato
2 tablespoons butter or margarine
1/2 cup milk
1/2 cup water
2 teaspoons dill seed or dried dill weed or a combination of the two
1/3 cup minced dried onion

*If you prefer to use active dry yeast, be aware that rolls will need to rise about 1 1/2 hours instead of 45 minutes.

Manual Method: Combine all of the ingredients in a large mixing bowl, or in the bowl of an electric mixer. Mix until a soft, smooth dough forms, adding additional water or flour as needed, then knead, by hand or with the machine's dough hook, for about 10 minutes. Set the dough aside to rest, covered, for 10 minutes.

Bread Machine Method: Place all of the ingredients into the pan of your bread machine, program the machine for Dough or Manual, and press Start. After the machine has completed its kneading cycle(s), remove the dough from the machine and set it aside to rest, covered, for 10 minutes (don't let it go through the rise cycle).

Shaping and Baking: Divide the dough into 16 pieces. Shape each piece into a ball, and place the balls, evenly spaced, in two lightly greased 8-inch round cake pans. Tent the pans with lightly greased plastic wrap and allow the rolls to rise till they've filled the pan, 45 minutes to 1 hour.

Bake the rolls in a preheated 350°F oven for 25 to 30 minutes, or until they're golden brown. Remove them from the pan, and brush them with melted butter or margarine, if desired. Yield: 16 rolls.