4 1/2 to 5 c. all-purpose flour
3 tbsp. sugar
2 pkg. (1/4 oz. each) quick-rise yeast
1 1/2 tsp. salt
1 1/4 c. water
3 tbsp. butter
1/2 cup mashed potatoes (prepared without milk or butter)
Additional all-purpose flour

In mixing bowl, combine 2 c. flour, sugar, yeast and salt. In a saucepan heat water and butter to 120 - 130°F. Add to dry ingredients. Beat until smooth. Stir in mashed potatoes and enough remaining flour to form a soft dough. Turn onto a floured surface. Knead until smooth and elastic, about 6 to 8 minutes. Divide into 16 pieces. Shape each into a ball, place in two greased 8 or 9 inch round baking pans. Cover and let rise in a warm place until doubled, about 30 minutes. Sprinkle with additional flour.

Bake at 400°F for 18 - 22 minutes or until golden brown. Remove from pans to wire racks to cool.

Yield: 16 rolls.