Mamma's Rolls 
(Dairy Free, Soy Free, Nut Free)

8 Tbsp canola or corn oil
2 eggs
1/4 cup lemon juice
1 tsp salt
1 large potato, peeled and chopped into large pieces
2 packets yeast
5 cups flour
1 cup rice milk, warmed
3-4 tsp of warm water

Directions:
Boil potato in water until soft.  Drain the potato and cream in a bowl until smooth with no lumps remaining.

In a small bowl, add warm water and yeast packets.  Allow yeast to proof while preparing the remainder of the dough.

In a large bowl, add oil, sugar, and eggs.  Cream together until smooth.  Add in the lemon juice, salt and creamed potato and mix well.  Add in warmed rice milk, yeast mixture and flour to the the mixture.  Mix all ingredients together until forms a ball.  Continue to knead the dough for a few minutes.  The dough should be firm, not sticky and loose.  If need be, add a little flour at a time until the dough stiffens up.

Place oiled plastic wrap over the top of the bowl and allow dough to rise in a warm place.  I use the oven with the light on.  Check on the dough until it has risen to the top of the bowl.

Take dough and form smaller dough balls, side by side on the cookie sheet.  The dough balls will rise and start touching each other.  Once the dough has risen again, the rolls are ready to cook.

Dough on second rise

Preheat oven to 400F.  Cook rolls 15-20 minutes or until browned.

*This recipe was originally made by my mother-in-law with butter and milk.  I modified the recipe so that Caleb and I could enjoy the rolls that my husband so dearly loves.  He said they were awesome and tasted almost like his mom's.  (Caleb can have baked eggs but not quick cooked eggs)