you’ll need:
2 1/4 teaspoons active dry yeast
1/4 cup warm water
1 cup scalded milk, cooled
1/2 cup prepared mashed potatoes
1/4 cup butter
1/4 cup white sugar
1 1/2 teaspoons salt
1 egg, beaten
4 1/2 cups all-purpose flour
Dissolve yeast in warm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes.
In a stand mixer fitted with the paddle attachment, add 2 cups of flour milk, mashed potatoes, butter, sugar, and salt to the yeast mixture and egg. Mix on medium medium speed for 2 minutes. Fit the dough hook attachment to the mixer then add 2 more cups of flour. Knead until the dough pulls together, using the remaining 1/2 cup of flour to knead until the dough is no longer sticky. (you may not use all of the 1/2 cup of four). Knead for 7 to 10 minutes until the dough is smooth.
Place dough in a lightly greased bowl, turning once to coat all sides of dough with oil. Cover bowl and put in a warm place until dough has doubled in size, about 1 hour.
Punch dough down and shape into a ball. Cover the bowl and let rest for 10 minutes.
Grease 2 baking sheets.
Shape dough into 24 rolls and place onto prepared baking sheets; let rise for 1 hour.
Preheat oven to 400 degrees F (200 degrees C).
Bake rolls in the preheated oven until golden brown, 10 to 12 minutes.