1 pkg. yeast granules (Red Starr)
1/4 c. lukewarm water
1/4 c. sugar
1/4 c. butter
2 tsp. salt
2 c. water
1 c. potato buds or leftover mashed potatoes
2 eggs
5 to 6 c. flour

Bring water and salt to boil. Add potatoes, set aside to cool to lukewarm. Soften yeast in warm water. With beater cream butter and sugar, beat in eggs, yeast, alternate some flour and potato water. Beat until smooth with large spoon. Stir in remaining flour. Cover and let rise to double in bulk. Stir down with spoon, fill oiled muffin tins 1/2 full. Brush each roll with milk or egg white. Let rise to double size. Bake at 375 degrees for 20 minutes. 36 to 40 rolls.