~Double Recipe  60 oz dough
24 rolls (2.5 oz) baked on ONE 2/3 sheet pan.

In bosch mixer (or by hand) mix:
2 egg, room temp
4 oz sugar
Add and mix:
8 oz mashed potato
12 oz milk, room temp
6 oz butter, softened
1 t salt
Add 20 oz of the flour and the yeast, mix:
30 oz-36 oz all-purpose flour
1/2 oz dry yeast
Gradually add flour 1/2 c at a time as the dough becomes firm and cleans the bowl and is smooth and velvety.

Rise in lightly buttered 1 gallon jar.
Rise until doubled.

Remove to counter (misted with water or lightly floured). Form into:
24 - 2.5 oz rolls
Place on large 2/3 sheet pan 4x6
Brush with more melted butter.

Cover with moist bread towel and rise again until doubled.

Bake convection bake 400* about 10-12 min.

Brush again with butter when they come out of the oven and cool on rack.

~~THIS IS THE RECIPE I'M WORKING WITH.
~Double Double Recipe  133 oz dough
53 rolls (2.5 oz), 60 rolls (2.2 oz) baked on TWO 2/3 sheet pans

In bosch mixer with whip attachment mix:
4 egg, room temp
8 oz sugar
until smooth

Add and mix:
16 oz mashed potato (peeled and steamed in a little salty water [lid on], water steamed away [lid off] when potatoes are almost soft) (then fluffed and let final water evaporate [lid still off] as they cool) at room temp. Drain if needed but be sure to fluff with lid off to let out the steam to keep them from having a 'gluey' texture.
12 oz butter at room temp
1 T salt

Mix in:
24 oz milk warmed to 95*

Mix in until smooth like a cake mix:
20 oz all-purpose flour
1 oz yeast

Switch to dough hook and mix in:
20 more oz flour

Gradually mix in:
23-25 more oz flour
until the dough becomes firm and cleans the bowl.

Rest and knead until the dough becomes smooth and velvety. Remove to counter (moist hands and dough scraper) and complete by stretch and folding until very smooth and velvety.

Rise in TWO lightly buttered 1 gallon jars (66.5 oz ea) (preferable so you can work with one tray at a time since it takes a while to roll the rolls) or ONE 2 gallon jar.

Rise at room temp to give the dough time to develop flavor and be healthier.
Rise until doubled. About 1 hour.

Remove to counter (misted with water). Divide and form into:
53 - 2.5 oz rolls
60 - 2.2 oz rolls

You may need a light dusting of flour on the counter to roll the rolls.

Place on TWO large 2/3 sheet pans 4x6 each pan or 5x6 each pan.
Brush with more softened butter.

Cover with moist bread towels and rise again until doubled. About 45 min.

Bake both sheets at convection bake 400*. Switch racks at 12 minutes when the top sheet is golden. Bake for 3-5 min more until deep golden and 190* on instant thermometer inserted into roll.

Brush again with butter when they come out of the oven. Cover with damp towel and cool on baking sheets.

~Basic Recipe
about 4 c dough weighing about 2 lb
Whisk together:
1 egg, room temp
1/4 c sugar
Add and mix:
1/2 c mashed potato
3/4 c milk, room temp
1/3 c butter, softened
1/2 t salt
Add 2 c of the flour and the yeast, mix:
3-3 1/2 c all-purpose flour
1 package dry yeast
Gradually add flour 1/2 c at a time as the dough becomes firm and cleans the bowl and is smooth and velvety.
Rise until doubled.
Form into rolls of any type.
Brush with more melted butter.
Rise again until doubled.
Bake 400* about 10-15 min depending greatly upon the size and type of roll.
Brush again with butter when they come out of the oven.

~Single Recipe
32-35 oz dough - 12 rolls (2.5 oz)

Whisk together:
1 egg, room temp
2 oz sugar
Add and mix:
4 oz mashed potato
6 oz milk, room temp
3 oz butter, softened
1/2 t salt
Add 10 oz of the flour and the yeast, mix:
15 oz-18 oz all-purpose flour
1/4 oz dry yeast
Gradually add flour 1/2 c at a time as the dough becomes firm and cleans the bowl and is smooth and velvety.
Rise until doubled.
Form into rolls of any type.
Brush with more melted butter.
Rise again until doubled.
Bake 400* about 10-15 min depending greatly upon the size and type of roll.
Brush again with butter when they come out of the oven.

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