In a pyrex measuring cup, dissolve yeast in warm potato water with 1 tbsp. sugar. Set aside for 5 minutes to proof (mixture should become foamy if yeast is active).

In a large bowl, combine above ingredients with 2 cups of the flour, 1/2 cup sugar, salt and 3 eggs; beat for 3 minutes. Gradually add and stir in remaining flour until dough ball begins to leave the sides of the bowl (a dough hook may be used to mix in remaining flour and knead the dough if available).

On a work surface lightly dusted with flour, knead dough until smooth and elastic. Place dough in an oiled bowl and turn once to coat on all sides. Let rise until doubled in size (an hour or two, or however long as it takes in your environment).

Punch dough down and make up into your recipe for sweet rolls, crescents, clover leaf rolls, cinnamon rolls, etc.

Let rise, again, in a warm, draft-free place until doubled.

Bake for 15-20 minutes (more or less, depending on size of rolls) in a preheated 350°F oven.

Submitted by: CM