Sunday Dinner Potato Rolls

Sunday Dinner Potato Rolls

2 pkgs. active dry yeast
2 cups warm water
1/2 cup sugar
1 1/4 tbsp salt
1 cup warm mashed potatoes
1/2 cup butter, softened
2 eggs
7 1/2 cups flour, divided
3 tbsp butter, melted

Dissolve the yeast in the water. Add the sugar, salt, potatoes, butter, and eggs. Gradually beat in 3 1/2 cups of flour. Continue beating for 2 minutes. Mix in the remaining flour. Knead the dough several strokes. Coat the dough with melted butter. Place in a bowl and refrigerate for two hours. Punch the dough down. Cover and refrigerate overnight. Punch the dough down and knead. Divide the dough in half. Shape each half into 24 balls. Place the rolls on lightly greased baking sheets. Let the dough rise until doubled, about one hour. Bake at 325 F for 40 minutes. Makes 4 dozen rolls