½ cup mashed potato (leftover, or boil 6 ounce potato and then mash)
⅓ cup butter, melted
¼ cup sugar
1¼ teaspoon salt
2 tablespoon butter, melted
In a large mixing bowl, combine 2 cups of the flour with the yeast.
Add warm water, potato, ⅓ cup butter, sugar, and salt.
Beat with electric mixer on low to medium speed for 30 seconds then beat on high for 3 minutes.
Stir in the remaining flour until a soft dough is formed (you may need less flour).
Knead the dough for 3 to 5 more minutes.
Place dough into a greased bowl. Cover and chill for 3 to 24 hours.
Remove dough from the refrigerator and divide into 15 pieces
Shape into ball and grease and 9 by 13 baking pan. Place balls into pan and cover.
Let rise until double in volume (1 hour or so)
In the meantime, preheat oven to 400 degrees F
Bake for 20 to 25 minutes, until golden and brush with melted butter before serving.
*Use the lesser amount in summer (or in a humid environment), the greater amount in winter (or in a dry climate), and somewhere in between the rest of the year, or if your house is climate controlled. Use only enough flour so that your dough is no longer sticky
Recipe by Feeling Foodish at http://feelingfoodish.com/dinner-rolls/