1 pkg active dry yeast
1 1/2 cups warm water (105-115°F)
1 cup plain mashed potatoes
2/3 cup sugar
2/3 cup melted butter
2 eggs
1 1/2 teaspoons salt
6-7 cups all-purpose flour

In a large bowl, dissolve yeast in warm water with a pinch of sugar; set aside for 5 minutes. Stir in potatoes, 2/3 cup sugar, eggs, salt and half of the flour. Beat until smooth, adding enough of the remaining flour to make a soft dough. Knead, by hand or machine until smooth and elastic, about 4-8 minutes. Place in a buttered bowl, cover, and set aside to rise until doubled in volume.

Punch down and divide dough in half. Refrigerate half and use for another day in any sweet dough recipe.

Using remaining half of the dough for the Balloon Buns. Combine:

1 cup sugar
1 tablespoon ground cinnamon
18 large marshmallows
1/2 cup butter, melted

On a silicone baking mat or well floured surface, roll dough out 1/8 inch thick. Using a cutter dipped in flour, cut into 18 (3 1/2-inch) circles.

Combine sugar and cinnamon. Dip each marshmallow into butter, then into sugar-cinnamon mixture.

Wrap each marshmallow in a dough circle, pinching tightly together tightly at bottom of bun.

Dip each roll into melted butter, then into sugar-cinnamon mixture. Place into greased medium muffin cups. Set pan, covered, in a warm place to rise until double, about 1 hour. Preheat oven to 375°F. Bake until golden brown, 20 to 25 minutes.

Makes about 1 1/2 dozen rolls.