1 1/2 c. warm water
1 pkg. dry yeast
1 c. lukewarm mashed potatoes
7 - 7 1/2 c. sifted flour
2/3 c. sugar
1 1/2 tsp. salt
2/3 c. oil
2 eggs

In a large mixing bowl, place water and yeast. Stir to dissolve. Stir in remaining ingredients except flour. Add flour, and mix with hands until easy to handle. Turn on floured board. Knead until smooth and elastic. Grease bowl. Place dough in bowl and grease top of dough. Cover with waxed paper, then a damp cloth. Place in refrigerator. Punch down dough as it rises. About 2 hours before baking, shape dough into rolls, using greased flat pans. Cover, place in a warm area, and let rise until double. Brush with melted butter, sprinkle with sesame seeds or poppy seeds. Bake at 400 degrees for 12 to 15 minutes. Dough will keep about 5 days.