1/2 c. warm unseasoned mashed potatoes
1 1/2 c. warm water
2 pkg. active dry yeast
1/2 c. sugar
1 tsp. salt
2 eggs, room temperature
1/2 c. softened butter
6 1/2 c. flour

Pour warm water into bowl and sprinkle yeast over water. Add sugar and salt, stirring with wooden spoon until dissolved. Let stand 5 minutes. Add 2 eggs, soft butter, potatoes, and 3 cups flour. Mix with mixer until smooth.

Add 2 cups flour and beat with wooden spoon. Add remaining flour and mix with hands until dough is smooth and stiff enough to leave sides of bowl. Brush with melted butter, cover and let rise in refrigerator for 2 hours, or until doubled in bulk. Punch down, cover and refrigerate. Can be stored 1-3 days. Punch down each day.

2 hours before use, remove dough and shape (clover-leaf, crescent, etc.) Bake at 350 degrees for 10-12 minutes. Makes 36.