Potato Roll Recipe

I've been getting quite a few requests for my Potato Roll recipe so here it is and they are worth the work!

375 degree oven for 20 minutes make 2 dozen rolls
If you are serving a lot of people make 2 batches as they go fast
You can freeze these rolls in double freezer bags after they cool completely

You will need:
2 packages yeast (quick rise works best)
1/2 Cup warm water
1 Cup milk
2/3 Cup of butter
1/2 Cup sugar
1 1/2 teaspoons salt
1 Cup of cold leftover mashed potatoes (must be real potatoes not instant)
3 Cups of flour
2 Eggs (beaten)
2 1/2 Cups of flour
Large greased bowl
Towel to cover
Greased cake pans or muffin tins
(you can skip the greased pan if you place parchment paper in the pans)

Add yeast to warm water in a large mixing bowl
 (add a bit of sugar if your water is to hot or to cold to activate the yeast)
Let it sit until it is all nice and foamy

While the yeast is activating
Heat milk, butter, sugar and salt until the butter is melted and sugar is dissolved
Stir slowly and constantly
Do NOT let it come to a boil
Add the leftover mashed potatoes
Remove from heat and stir until the potatoes are dissolved
Let cool to luke warm
Add the luke warm milk/potato mixture to the foamy yeast
Add in the 3 cups of flour
Add eggs
Add the rest of the flour

You may need to add by hand a little more flour to get it all out of the bowl
Make sure to mix the additional flour in well
Place in greased bowl and cover with a towel to let rise
When the dough is doubled in size
Punch it down
Let it rest for a few minutes
Knead in more flour until the dough is not to sticky to work with
Pinch off small pieces and place in greased pans
Cover with towels and let rise until almost doubled
Bake at 375 for 20 minutes or until tops are a light golden brown

Of course you must take a hot fresh roll and add some butter to it and taste test to make sure they came out right!