1 c. milk
1/2 c. butter
1 cake or pkg. yeast
1/2 c. lukewarm water
1 c. mashed potatoes, unseasoned (do not use instant)
3/4 c. sugar
1 tsp. salt
3 eggs, beaten
6 c. flour

Scald milk and while cooling, add butter, stirring to prevent crust forming on top. Dissolve yeast in water. Add mashed potatoes, sugar, salt and eggs in the order given to the milk and butter mixture. Add water with yeast. Stir well. Stir in flour. Mix with hands if necessary. Knead in bowl. Mold in buttered bowl(s). Cover with damp towel.

Place in refrigerator until needed. If left at least overnight it will rise first time in refrigerator. Four hours before serving, cut off desired amount of dough, roll out, cut into rounds or fold in half for Parker House rolls. Place on well buttered pans. Cover with damp tea towel and let rise in a warm place for 3 to 3 1/2 hours. Bake 10 minutes at 450 degrees. Butter tops of rolls immediately after baking.