2 med. potatoes, peeled & quartered
1 c. milk
1 pkg. active dry yeast
1/2 c. sugar
2/3 c. vegetable oil
1 egg
2 tsp. salt
6-6 1/2 c. white Lily bread flour
butter, melted

Grease 4 (9 inch) round cake pans. Cook potatoes in boiling water until tender, about 20 minutes. Drain potatoes, reserving 1/2 cup potato water. Combine potato water and milk and heat until warm (105-115 degrees), not hot. Stir in yeast and sugar. Let stand until dissolved. Mash potatoes to equal 1 cup.

Combine potatoes, oil, egg, salt and yeast mixture; blend well. Add enough flour until stiff dough is formed. Turn out onto lightly floured surface. Knead for 8-10 minutes, adding flour as needed to prevent sticking. Place in greased bowl, turning to grease top of dough.

Cover with damp towel or plastic wrap and let rise in warm place (such as oven with pan of hottest tap water on rack below) until double in size, about 1 1/2 hours. Punch down. Divide in fourths. Divide each fourth in twelve 1 1/2 inch balls. Place in prepared pans. Rise in a warm place (such as oven with pan of hottest tap water on rack below) until doubled in size, about 45 minutes.