Mashed potato yeast rolls

This is a recipe you must try.  Yesterday was cold and gloomy so I cooked all day and last, of all, I found this recipe using leftover mashed potatoes from Pinterest called Amish potato rolls. I had heard of using potato water, so I was not surprised when that was included in the recipe too.  But a cup of leftover mashed potatoes???  I didn't have leftover mashed potatoes so I made some in a hurry and to tell the truth, they were lumpy AND IT STILL WORKED.  You cannot fail at this, it makes itself work no matter the mistakes.  You throw all the ingredients into a mixer with a dough hook and let it do the work. You can do it by hand, but why?The oven is at 350 and the rolls, when finished, bake for about 24 minutes depending on your oven.  Tomorrow I am turning these into mini sliders.  We have some roast beef, cheese, and grainy mustard.  I've given you that recipe before and actually, you can use any deli meat and throw on whatever pleases you and stick them in the oven to melt the cheese and toast the tops a bit. We also used Kings Hawaiian rolls but I am eager to try these in place of them.

The rolls
Into a mixing bowl:
2eggs, 1/3 cup sugar,2 teaspoons. salt, 6 tablespoons butter (soft), 1 cup unseasoned mashed potatoes, 2  1.2 teaspoons yeast (1 package dry yeast), 3/4 cup of potato water, 4 1/4 cups flour.  MIX until a ball forms; dough will be sticky. Place dough in greased bowl and cover with plastic wrap.  Let rise for 90 minutes.  Gently deflate and make 16 round balls.  Place them in a greased pan and put lightly greased saran wrap on top; let rise another 2  1/2 hours.  350 for 24 minutes and Bob's your uncle.

These with Balsamic salmon fillets (the post before this one) and roasted vegetables make a lovely dinner.