Northwest Hot Rolls

I'm breaking the lunch lady rules and sharing another school recipe with you! This one's been in use for a LONG time... probably longer than I have been alive. It originated from an excellent cook and former lunch lady Irene Paulie. She happens to be my Uncle Homers mother. Aren't you glad I didn't eat it with my lunch so I could bring it home to take a picture of it? I knew I couldn't share this recipe with you if I didn't have a picture! These rolls are unlike any I have made at home. They make perfect use of leftover mashed potatoes. The dough rises really well and makes big, fat, hot rolls and cinnamon rolls. I know you're going to love these. Enjoy :)

NORTHWEST HOT ROLLS
First
2 cups warm water
1/2 cup sugar
1/3 cup yeast

Second
1 lb butter
7 cups milk
1 1/2 cups sugar
1/4 cup salt

2-3 cups leftover mashed potatoes (instant works)
9 eggs
20 cups flour

Mix the First ingredients and set on top of stove. You want the mixture to foam up. In a saucepan heat the Second ingredients until butters just melted. You do not want it to get to hot. Using a large mixer with a dough hook mix the mashed potatoes with eggs. When they are well mixed add the First ingredients and Second ingredients. When well combined slowly add flour and mix until dough comes away from the bowl and isn't sticky (You may need to add a little more flour). Put in a large greased bowl and set on stove. Cover and let rise about 1 hour or until doubled. Break off dough balls (I did balls that were a little bigger than a golf ball) and put into greased baking sheets. Let rise until doubled. Bake at 350 until the tops are browned and they sound hollow when tapped.

This makes around 70 rolls, so do the math accordingly and cut the recipe to suit your needs!