Making

Dissolve yeast in lukewarm water (preferably from the potatoes). Scald the milk. 

Add the butter, sugar, and salt to the hot milk. Cool to lukewarm. 

Add beaten egg to mashed potatoes and combine thoroughly. 

Add yeast mixture to the butter mixture; combine with the mashed potato mixture in a large bowl and stir well.

Add enough flour to make a soft dough, about 4 ½ cups. Knead lightly on a clean, floured surface until smooth. 

Return dough to bowl, cover with plastic wrap, and let rise 1 hour. 

Roll out to ½-inch thickness and cut with a biscuit cutter (2-inch to 2 ¼-inch). Dip in melted butter. 

Place in ungreased baking pan, letting rolls touch. Let rise 1 hour, or until doubled in bulk. 

Bake at 400 degrees (F) for 10 to 15 minutes, until beginning to brown on top. 

After placing the rolls in a pan, you may cover with plastic wrap and then completely with aluminum foil and freeze or refrigerate. 

If frozen, let rise 4 to 4 ½ hours, or about 2 hours if refrigerated, and bake as directed above.

Note: For Parkerhouse rolls, roll dough to ¼-inch thickness and cut in circles. Dip in melted butter. Fold over, one half over the other, and place in baking pan. Let rise and bake as directed above.