1. ACTIVATE THE YEAST:
- In a large mixing bowl or the bowl of a stand mixer, whisk together the warm milk, yeast, and a pinch of sugar. Let it sit for 5-10 minutes, or until frothy, indicating the yeast is active.
2. MAKE THE DOUGH:
- To the yeast mixture, add the remaining sugar, eggs, melted butter, mashed potatoes, and salt. Mix until well combined.
- Gradually add the flour, starting with 4 1/2 cups, mixing after each addition until a soft dough forms. The dough should be slightly sticky but manageable. If it’s too sticky, add more flour, one tablespoon at a time.
- Knead the dough on a lightly floured surface or with the dough hook attachment of your stand mixer for about 8-10 minutes, or until smooth and elastic.
3. FIRST RISE:
- Place the dough in a greased bowl, turning it to grease all sides. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free place for about 1-2 hours, or until doubled in size.
4. SHAPE THE ROLLS:
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