1/3 cup sugar
1 1/2 teaspoons salt
6 tablespoons butter
1 cup unseasoned mashed potatoes, lightly packed
2 1/2 teaspoons instant yeast
3/4 cup water (potato water, if possible)
4 1/4 cups unbleached All-Purpose Flour
In a medium-sized mixing bowl and combine all of the ingredients, and mix until the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased or floured surface, and knead itfor 6 to 8 minutes, or until it’s smooth and shiny. Or knead it in a mixer, using the dough hook. Placethe dough in a lightly greased bowl or rising bucket, turn to coat, cover the container with plastic wrap, and let the dough rise till it’s doubled in bulk, about 90 minutes.
To make rolls, divide the dough into 16 equal pieces. Place the 16 dough balls onto a parchment-lined or lightly greased baking sheet leaving about 2 inches between them. Or place the 15 dough balls into a lightly greased 9 x 13-inch pan, spacing them evenly in five rolls of three balls each. Cover the pan(s) with a proof cover or lightly greased plastic wrap, and allow the rolls to rise for about 2 hours, till they’re quite puffy; the rolls in the 9 x 13-inch pan should be touching (or almost touching) one another.
Bake the rolls in a preheated 350°F oven for 20 to 25 minutes, till they’re golden brown. Remove them from the oven, carefully turn them out of the pan — the pull-apart rolls will come out all in one piece — and brush them with melted butter, if desired. Serve warm or at room temperature.