Potato Pan Rolls

I got this recipe from Taste of Homes 2001 Holiday edition and they easily became our favorite! Time does not include the doubling since it can vary. Mashed potatoes can be made ahead to save time. Although I've seen similar recipes here, this one has varied amounts of ingredients and no chilling time.

• Ready In: 1 hr 2 mins
• Serves: 16

Ingredients

• 4 1⁄2-5  cups all-purpose flour
• 3  tablespoons sugar
• 2 (1/4ounce) packages fast rise yeast
• 1 1⁄2 teaspoons salt
• 1 1⁄4 cups water
• 3  tablespoons butter or 3  tablespoons margarine
• 1⁄2 cup mashed potatoes (prepared without milk or butter)
•  additional all-purpose flour

Directions

1. In mixing bowl, combine 2 cups flour, sugar, yeast and salt.
2. In saucepan, heat water and butter to 120*-130*.
3. Add to dry ingredients; beat until smooth.
4. Stir in mashed potatoes and enough remaining flour to form a soft dough.
5. Turn onto floured surface and knead until smooth and elastic (about 6-8 minutes).
6. Cover and let rest for 10 minutes.
7. Divide into 16 pieces and shape each into a ball.
8. Place in two greased 8 or 9 inch baking pans.
9. Cover and let rise in a warm place until doubled, about an hour.
10. Sprinkle with additional flour (optional).
11. Bake at 400* for 18-22 minutes or until golden brown.
12. Remove from pans to wire racks to cool.