Ingredients: 

• 1 cup milk
• ¼ cup butter
• 1 packet or 2 ¼ tsp active dry yeast
• 1 Tbsp evaporated cane sugar
• 1 cup leftover mashed potatoes, loosely packed
• 3 cups unbleached wheat flour, spooned and leveled
• 1 tsp kosher salt
• 1 large egg whisked with 1 Tbsp water (optional)
• 1 Tbsp butter

Instructions:

1. In a small saucepan, heat milk and butter until butter is melted, and mixture is warm to the touch– about 110°-114°F.
2. Add yeast and sugar to the warm milk mixture and let sit for about 10 minutes, or until foamy. If your yeast doesn’t foam up it is likely expired and you will need fresh yeast.
3. Whisk together unbleached wheat flour, and salt.
4. Stir milk and proofed yeast mixture and mashed potatoes into the flour mixture. A soft dough will form.
5. Turn dough out onto a floured surface and knead for 8 minutes, adding a little more flour if dough is too sticky. You’ll want it a little tacky, but not sticking to the surface or your hands. Return to the bowl and cover loosely. Allow to rest for 10 minutes.
6. Generously grease a 7 x 11-in baking dish with butter.
7. After the dough has rested, turn it out onto a lightly floured surface. Divide the dough into 12 even pieces, about 2 oz each. Roll each piece into a ball, and place in the prepared baking dish. Brush with a thin layer of egg wash, if using.
8. Cover tightly with plastic wrap. Allow to rise in a warm, draft free place until doubled, about one hour to 90 minutes. 
9. Preheat the oven to 375°F. Remove plastic wrap and bake for 20-25 minutes, or until rolls are golden brown. Brush hot rolls with butter. Remove from the baking dish and allow to cool 20 minutes before serving.

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