Asparagus Surprise Rolls

Cook asparagus in a small amount of boiling water for about 10 minutes or until tender; drain.

Meanwhile, soften yeast in the 2 tablespoons warm water.

In a blender container or regular-size food processor bowl, blend or process potato water, butter or margarine, sugar, salt, and drained asparagus. Add softened yeast and eggs; blend or process until combined.

Add 2 cups of the flour; blend or process until combined.

Transfer mixture to a bowl. Stir in as much of the remaining flour as you can. Turn the dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that's smooth and elastic (5 to 8 minutes total). Return the dough to the bowl; grease top.

Cover and refrigerate for 2 to 24 hours.

Form dough into 1-1/2-inch balls. Place in greased muffin cups. Cover and let rise in a warm place until doubled (45 to 60 minutes). Bake in a 400 degrees F oven for 14 to 16 minutes or until golden brown. Serve warm.

*Note: To prepare the asparagus, wash and scrape off the scales, if you like. Break off the woody bases at the place where the spears snap easily.

**Note: Potato water is the liquid used to boil potatoes in before mashing.