Contest-Winning Potato Pan Rolls

Directions

1. In a large saucepan, bring potatoes and 1-1/2 cups water to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain, reserving 1 cup cooking liquid; cool liquid to 110° to 115°. Mash potatoes; set aside 1 cup to cool to 110°-115° (save remaining potatoes for another use).
2. In a large bowl, dissolve yeast and sugar in reserved potato liquid; let stand for 5 minutes. Add the reserved mashed potatoes, butter, honey, oil, eggs, salt and 1-1/2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
3. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
4. Punch dough down and turn onto a floured surface; divide into 30 pieces. Shape each piece into a ball. Place 10 balls in each of 3 greased 9-in. round baking pans. Cover and let rise until doubled, about 30 minutes.
5. Meanwhile, preheat oven to 400°. Bake until golden brown, 20-25 minutes. Remove from pans to wire racks to cool.