4 1/2 to 5 c. plus 1 tbsp. all purpose flour divided
1/2 c. mashed cooked potatoes
3 tbsp. sugar
2 pkgs. rapid rise yeast
1 1/2 tsp. salt
1 1/4 c. water (reserved from boiling potatoes)
3 tbsp. butter

Combine 2 cups flour, potato, sugar, undissolved yeast and salt in large bowl. Heat water and butter until very warm (125 to 130 degrees F). Stir into yeast mixture. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic about 6 to 8 minutes. Cover and let rest 10 minutes.

Divide dough into 16 equal pieces, form into balls. Place in 2 greased 8 or 9 inch round cake pans. Cover and let rise in warm place (draft free) until doubled in size, about 20 to 40 minutes. Sprinkle 1 tablespoon flour on rolls, bake in 400 degree (hot) oven for 20 minutes or until golden brown. Remove from pans; cool on wire racks.