1/2 c. milk
1 tbsp. sugar
3/4 tsp. salt
2 tbsp. butter
1/2 c. warm water (105 to 115 degrees)
1 pkg. dry yeast
1 egg
1/2 c. mashed potatoes at room temperature
3 1/2 to 4 1/2 c. unsifted flour

Scald milk; stir in sugar, salt and butter. Cool to lukewarm. Measure warm water into large warm bowl. Sprinkle in yeast. Stir until dissolved. Stir in lukewarm milk mixture, egg, mashed potatoes and 2 cups flour.

Beat until smooth. Stir in enough additional flour to make a soft dough. Turn out onto lightly floured board; knead until smooth, 8 to 10 minutes and elastic. Place in greased bowl, turn to grease top. Cover, let rise in warm place, free from draft, until double in bulk, about 1 hour.

Part 2: Punch dough down; turn out onto lightly floured board. Divide in half, divide each half into 16 equal pieces; form into smooth balls. Place in 2 greased 9 inch cake pans. Cover, let rise in warm place, free from draft, until double in bulk, about 1 hour.

Dust rolls with flour. Bake at 375 degrees for about 25 minutes or until done. Remove from pans and cool on wire racks. 32 rolls.