2 med. potatoes, peeled and quartered
2 pkg. dry yeast
1/2 c. warm (105 to 115 degree) water
5 to 6 c. all-purpose flour, divided
1 c. milk
2/3 c. vegetable oil
1/2 c. sugar
2 eggs
1 tsp. salt
2 to 3 tbsp. butter, melted

Cook potatoes in boiling water to cover 15 minutes or until tender; drain. Mash enough potatoes to measure 1 cup. Dissolve yeast in warm water in a large mixing bowl; let stand 5 minutes. Add 1 cup mashed potatoes, 2 cups flour, milk, and next 4 ingredients. Beat at medium speed of an electric mixer until smooth, about 2 minutes. Gradually stir in enough remaining flour to make a soft dough. Place dough in a well-greased bowl, turning to grease top. Cover and refrigerate at least 8 hours or up to 4 days before shaping.

Remove desired amount of dough from refrigerator. Turn dough out onto a floured surface and knead until smooth and elastic, about 2 minutes. Roll dough to 1/2 inch thickness and cut with a 2-inch round cutter. Place rolls about 2 inches apart on a lightly greased baking sheet. Cover and let rise in a warm (85 degree) place, free from drafts, 1 to 1 1/2 hours or until doubled in bulk. Bake at 400 degrees for 8 to 10 minutes or until golden brown. Brush with melted butter. Yield: 5 dozen rolls.

NOTE: To freeze, wrap rolls in aluminum foil and place in a freezer bag. You may keep them in freezer for up to 2 months. To reheat, let thaw almost to room temperature. Place rolls on lightly greased baking sheets, cover with foil, and bake at 400 degrees for 10 minutes or until thoroughly heated.