Servings: 32 rolls

1T plus 1t active dry yeast 1T plus 1t active dry yeast
1/3 cup sugar, plus 2 tsp sugar divided ⅓ cup sugar, plus 2 tsp sugar divided
1/3 cup warm water ⅓ cup warm water
2-3 eggs 2 to 3 eggs
1¼ cups milk, warmed 1¼ cups milk, warmed
1½ sticks butter, melted, plus 2 T butter divided 1½ sticks butter, melted, plus 2 T butter divided
2 cups mashed potatoes 2 cups mashed potatoes
2 tsp salt 2 tsp salt
8 cups bread flour plus more for kneading 8 cups bread flour plus more for kneading
 
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“24 rolls to fit in large Pyrex casserole” “24 rolls to fit in large Pyrex casserole”
 
1T active dry yeast 1T active dry yeast
¼ cup sugar, plus 2 tsp sugar divided ¼ cup sugar, plus 2 tsp sugar divided
¼ cup warm water ¼ cup warm water
2 eggs 2 eggs
1 cups milk, warmed 1 cups milk, warmed
1 stick plus ⅛T butter, melted, plus 2 T butter divided 1 stick plus ⅛T butter, melted, plus 2 T butter divided
1½ cups mashed potatoes 1½ cups mashed potatoes
1½ tsp salt 1½ tsp salt
6 cups bread flour plus more for kneading 6 cups bread flour plus more for kneading

Proof yeast with 2 tsp sugar and water.
Whisk in eggs, 1½sticks melted butter, remaining sugar and salt.
Whisk in mashed potatoes and milk.
Gradually add flour and form shaggy dough.
Turn out onto flour dusted table and knead.
Place in greased bowl to rise until double.
Punch down, flatten and divide into balls. Crown and form balls. Place then into greased baking dishes and let rise until doubled. Brush with remaining butter.
Bake at 375°, or convection 325° for approximately 25 to 30 mins or until golden brown.

Have made substituting Wegmans vegan butter and Almond milk for dairy free rolls. Works great.  Have made substituting Wegmans vegan butter and Almond milk for dairy free rolls. Works great.