1/4 oz. pkg. active dry yeast
1/4 c. warm water (105 to 115 F.)
1 c. boiling water
1/2 c. butter, cut into pieces
1/3 c. sugar
1 tsp. salt
2 eggs
1 c. mashed potatoes
5 3/4 to 6 c. flour
1/3 c. cream butter, softened
1/2 tsp. rosemary leaves, crushed
1/2 tsp. thyme leaves

In small bowl dissolve yeast in warm water. In large mixer bowl stir together boiling water, 1/2 cup butter, sugar and salt until butter is melted. Cool to lukewarm (105 to 115 F.). Add yeast mixture, eggs, mashed potatoes and 2 1/2 cups flour. Beat at medium speed, scraping bowl often, until smooth (1-2 minutes). By hand, stir in enough remaining flour to make dough easy to handle.

Place in greased bowl, turn greased side up. Cover; let rise in warm place until double in size (about 1 1/2 hours). Dough is ready if indentation remains, when touched. Punch down; turn onto floured surface. With floured hands knead 8 to 10 times; let rest 10 minutes.

In small bowl stir together 1/3 cup butter, rosemary and thyme. Divide dough in half, roll each into 16 inch square. Spread each square with half of butter mixture. Roll up jelly roll fashion; cut into sixteen 1 inch slices.

Place on greased 15x10x1 jelly roll pan. Cover; let rise until double. Bake in 400 oven 20-25 minutes or until golden brown. If desired, brush tops of rolls with butter.