3/4 cup lukewarm water (You can use the water used to boil the potatoes)
4-5 cups of flour
Instructions
Add eggs, salt, sugar, butter, mashed potatoes, yeast, water, and 3 cups of flour to a large bowl
Mix until combined
Continue adding flour until soft dough forms
Place the dough in a lighly greased bowl, and cover the bowl with plastic wrap.
Let the dough rise until it's doubled, about 1 1/2 hours/
Gently deflate the dough
Add to heavily floured surface, and knead in additional flour to form a soft, workable dough.
Divide dough into 24 balls
Place the rolls in a lightly greased 9x13-inch pan.
Cover the pan with lightly greased plasti wrap, and let them rise for about 1 1/2-2 hours or until they're puffy. Towards the end of the rising time preheat the oven to 350 F
Bake the rolls for 20 to 25 minutes, until they're golden brown and feel set. Remove them from the oven, and turn them out of the pan onto a rack. Brush with melted butter, if desired.
Serve rolls warm, or at room temperature. Store rolls, well wrapped in plastic, for several days at room temperature; freeze for longer storage.
