Jail House Rolls-the mashed potatoes make these unique!

I got this recipe years ago when I was serving my mission in Texas. The cook at the city jail got so many requests for the recipe she gave out copies.  Not a bad gig to be in that jail!  I adjusted the directions but the taste is the same, yum (I think it is the potatoes!)

Jailhouse Rolls                           from Maureen Clegg

1 ½ cups lukewarm water
1 package dry yeast
1 cup mashed potatoes
2 cubes butter
3 whole eggs           
1 ½ tsp salt
1 cup sugar
7 cups flour

Mix yeast in lukewarm water, add pinch of sugar and set aside.

Mix potatoes, butter (melted), eggs, salt and sugar. Add yeast water, blend and then add flour.  Put mixture in greased bowl, cover with a damp cloth- I use a thin cotton dish towel), and place in the refrigerator until ready to use. I do this the night before.

The next day sprinkle a little flour on the counter and roll part of the mix out like pie crust (approx.. ¼” thick) and cut into circles. I use an upside down drinking glass- the then score each roll down the center with a butter knife-don’t go all the way through the dough-this is just so they stay folded better.

The directions say to brush butter on the tops.   I melt butter in a 9 x 13 pan and then dip roll in both sides and then fold in half and put on baking sheet. Let rise about 3 hours uncovered or until they are about double in size.  Bake about 10 minutes at 450 degrees.