Ingredients
1 cup warm milk (110°F)
2 1/4 teaspoons (1 packet) active dry yeast
1/2 cup sugar
1 cup mashed potatoes (about 2 medium potatoes)
1/2 cup butter, melted and cooled
2 large eggs
1 teaspoon salt
4 1/2 – 5 cups all-purpose flour
Instructions
Prepare the Potatoes:
Peel and dice the potatoes. Boil them in water until tender. Drain and mash until smooth. Allow to cool slightly.
Activate the Yeast:
In a small bowl, mix the warm milk and sugar. Sprinkle the yeast on top and let it sit for 5-10 minutes until it becomes frothy.
Combine Ingredients:
In a large mixing bowl, combine the mashed potatoes, melted butter, eggs, and salt. Mix well.
Add the yeast mixture and stir until well incorporated.
Incorporate Flour:
Gradually add 4 1/2 cups of flour to the potato mixture, mixing until a soft dough forms. The dough should be slightly sticky but manageable. If the dough is too sticky, add more flour, a little at a time.
Knead the Dough:
Turn the dough out onto a floured surface and knead for about 5-7 minutes until it is smooth and elastic.
First Rise:
Place the dough in a greased bowl, turning once to grease the top. Cover with a clean kitchen towel and let rise in a warm place for about 1-1 1/2 hours or until doubled in size.
Shape the Rolls:
Punch down the dough and divide it into 20-24 equal pieces. Shape each piece into a ball and place them on a greased baking sheet or in a greased baking dish.
Second Rise:
Cover the rolls with the kitchen towel and let them rise for another 30-45 minutes until puffy.
Preheat Oven:
Preheat the oven to 375°F (190°C).
Bake:
Bake the rolls for 15-20 minutes or until they are golden brown.
Enjoy.