1/2 C. cold left over mashed potatoes at room temperature*
4-4 1/2 C. all purpose flour (I use King Arthur flour)
2 1/2 t. instant yeast ( I use from a 1 pound block of instant yeast I ordered from King Arthur, it is always fresh)
1 1/4 C. milk
1/4 C. sugar
1/4 C. butter
1 1/2 t. kosher salt
1 egg at room temperature
In a large mixing bowl combine 2 C. of the flour and the yeast and whisk it together. Set this aside.
In a small sauce pan heat the milk, sugar, butter, and salt just until it is warm (115-120 degrees F.) stirring constantly until the butter is almost melted. If the temperature gets over 120 degrees you will need to cool it down lest the heat kills the yeast.
Add the milk mixture to the dry ingredients then add the mashed potato and the egg. Beat at low speed with the mixer for 30 seconds. Scrape the sides of the bowl well. Beat 3 minutes at high speed. By hand add enough of the flour to make a soft dough. Knead by machine for 6 minutes or by hand for 8.
Dough should not be terribly wet and sticky but rather soft, smooth and elastic. Shape into a large ball and place into a large buttered bowl turning once to coat all sides. Cover and set in a warm place to rise for 1 hour until doubled in bulk.
Cover and set aside to raise for about an hour until almost doubled. Preheat the oven to 400 degrees F.
Bake in a hot oven for 10-12 minutes. Yield 24-28 rolls.
* If you do not have left over mashed potatoes boil 1 small potato in 1 C. water for 10-15 minutes. Drain and mash. Measure and set aside to cool 1/2 C. mashed potato.
Note: I under bake the rolls, cool them completely, wrap them well and freeze them. Then I thaw and finish baking as needed.