1/2 c. unseasoned warm mashed potatoes
1 1/2 c. warm (105 to 115 degrees) water
2 pkg. active dry yeast
1/2 c. sugar
1 tbsp. salt
2 eggs
1/2 c. butter, softened
6 1/2 c. unsifted all-purpose flour
Melted butter, or 1 egg, beaten with 2 tbsp. water, to brush on tops
Poppy or sesame seeds

Prepare mashed potatoes without salt or butter. Rinse a large bowl with hot water, then pour warm water into bowl. Sprinkle yeast over water; add sugar and salt, stirring with a wooden spoon until completely dissolved. Let stand a few minutes; the mixture will start to bubble slightly. Add 2 eggs, the soft butter, warm mashed potatoes and 3 cups flour. With a portable mixer at high speed, beat until just smooth.

Add 2 cups flour, beating with a wooden spoon until flour is incorporated in dough. Add remaining 1 1/2 cups flour, mixing with hands until dough is smooth and stiff enough to leave sides of bowl. This takes place of kneading to develop the gluten in the flour. Brush top of dough with 1 tablespoon melted butter; cover with wax paper and dish towel. Let rise in refrigerator 2 hours or until double in bulk. Remove from refrigerator.

Punch dough down with fist. Cover; refrigerate. Dough can be refrigerated from 1 to 3 days, but punch it down once a day. About 2 hours before serving, remove dough from refrigerator and shape. Place in muffin tin; cover with towel; let rise 1 hour. Preheat oven to 400 degrees. Brush tops of rolls with butter or eggs. Sprinkle with seeds, if desired. Bake 12 minutes or until golden. Serve warm. Yield: 36 rolls.