2 medium potatoes, peeled and quartered
2 pkg. dry yeast
1/2 c. warm water
5 to 6 c. all purpose flour
1 c. milk
2/3 c. vegetable oil
1/2 c. sugar
2 eggs
1 tsp. salt
2 to 3 tbsp. melted butter

Cook and mash potatoes to make 1 c. of potatoes. Set aside. Dissolve yeast in water and let stand 5 minutes. Add potatoes, 2 c. flour, milk and next 4 ingredients. Beat at medium speed with electric mixer for 2 minutes. Gradually stir in enough remaining flour to make a soft dough. Place in greased bowl; cover and refrigerate at least 8 hours or up to 4 days. Remove desired amount of dough and turn out on floured surface. Knead until smooth for about 2 minutes. Roll dough to 1/4 inch thickness and cut with 2 inch cutter. Place rolls about 2 inches apart on greased baking sheet. Cover and let rise in warm place for 1 to 1 1/2 hours.

Bake at 400°F for 8 to 10 minutes. Brush with melted butter and serve.