Leftover mashed potatoes have been baked into bread from the beginning of time. They add moisture and flavor to these simple dinner rolls.

1. In small bowl, combine yeast and water; let stand. In heavy saucepan, combine milk, potatoes, butter, sugar, and salt and heat over medium heat until butter melts. Pour into large mixing bowl and let stand until lukewarm, about 30 minutes.

2. Beat eggs into milk mixture along with dissolved yeast. Add enough flour to form a soft dough.

3. Turn dough onto floured board and knead in remaining flour as needed, until smooth and elastic, about 6 minutes. Place in greased bowl, turning to grease top. Cover and let rise for 1 hour.

4. Punch down dough. Divide into thirds, then divide each third into 12 balls.

5. Roll balls between hands to smooth. Place on greased cookie sheets; cover, and let rise until doubled, about 30 minutes.

6. Preheat oven to 375°F. Bake rolls for 15–20 minutes until golden brown and set. Cool on wire rack.

Rising Yeast Bread

Yeast bread is placed into a greased bowl and turned to grease the top before rising. This not only prevents the dough from sticking to the bowl, but it also makes sure the top of the dough doesn't crack, but stays soft and moist. Use solid shortening, oil, or unsalted butter to grease the dough. Salted butter will make the dough stick.

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