Mashed Potato Rolls


Yield: 4 Dozen

1 medium - Potato
2 pkgs - Quick acting dry yeast
3 to 4 cups - Flour
2 tsps - Salt
3/4 cup - Sugar
1/2 cup - Oil
2 - Eggs
4 to 5 cups - Flour
Butter, melted

Boil potato in enough water to have 2 cups liquid when done.
Mash potato; add to potato water (2 cups).
Cool to lukewarm; add yeast and dissolve.
Add 3 to 4 cups flour, salt, sugar, oil and eggs. (The least flour used, the softer the rolls.)
Beat with electric mixer until smooth.
Let rise until doubled. Punch down.
Add 4 to 5 cups flour. Let rise until double.
Divide dough into 4 parts. Roll each into a 12-inch circle.
Brush lightly with melted butter; then cut into 12 pie shaped pieces.
Roll up starting at wide end.
Place on greased cookie sheet; let rise again.
Bake at 375 degrees for 15 minutes. Brush with melted butter.
Excellent to freeze and reheat as needed.

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