Grandma’s Potato Rolls

Scald the milk. Add a bit of a salt and allow to cool a little.
Cook and mash the potatoes. Save the water for later.
Beat eggs, sugar, and butter. Add the mashed potatoes to the egg mixture.

Dissolve the yeast in 1/2 cup of the warm potato water (any warm water will do, but Grandma never wasted). Add the yeast water to the cooling milk. Stir in some flour. Combine this milk and yeast mixture with the mashed potato mixture. Add the rest of the flour, as needed. Dough should not be too stiff.

You may put this in the fridge until ready to use. Remove and let rise until double. Form these into balls (larger than a golf ball, press down a little). Bake at 350 degrees for 15 to 20 minutes. These will likely end up to be about an inch or two high, but they will spread to be circles with a 5-inch diameter.

You can serve these immediately. Grandma would allow them to cool and then wrap them in groups of four in foil. She would have them ready to heat for any surprise company or occasion. They were a holiday favorite of our large family.