1 tablespoon dry yeast
2/3 cup plus 1 tablespoon granulated sugar
1/2 cup lukewarm (110°F) potato water (water used to boil potatoes in)
1 cup lukewarm milk
3/4 cup (1 1/2 sticks) margarine, softened
1 1/2 tablespoons salt
2 eggs, lightly beaten
1 cup mashed potatoes
2 cups bread flour
4 1/2 cups (approximately) all-purpose Flour
Boil 1 large or 2 medium peeled potatoes until easily pierced with the tip of a knife. Remove potatoes from water. While still warm, mash potatoes and margarine with potato masher or fork. Set aside.
Dissolve yeast and 1 tablespoon of sugar in lukewarm potato water ; set aside. Combine in a large mixing bowl lukewarm milk, 2/3 cup sugar, salt and beaten eggs. Add bread flour, 3 cups all-purp0ose flour and the yeast mixture; mixing well. Stir in enough of the remaining all-purpose flour to make a dough suitable for kneading.
Turn dough onto a lightly floured work surface and knead until smooth and elastic, about 10 minutes.
Place kneaded dough in a greased bowl, turning to coat all sides. Cover with plastic wrap and let the dough rise until doubled in size, about 1 to 1 1/2 hours. Cut (24 pieces) and shape into rolls. Arrange the rolls on a greased baking sheet (I line bottom of baking sheet with parchment paper). Cover again with plastic wrap and proof for another 45 minutes to 1 hour or until doubled in size. Brush tops with 2 tablespoons melted butter. Bake rolls in a preheated 375°F oven for 25 to 35 minutes, or until rolls are nicely browned. Remove from the oven and cool on a wire rack.