- 1 ½ cups cool mashed potatoes
- 2 tsp instant yeast
- 1 ½ cups warm water
- 1/2 cup sugar
- ⅔ cup soft butter
- 2 eggs
- 1 tsp salt
- 6 ½ cups all-purpose flour
- Another egg, beaten
In the bowl of a mixer fitted with the dough hook attachment, combine all the ingredients and turn the machine to low. Knead for 8-10 minutes, until the dough has become soft but not too sticky. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with plastic wrap and let rise for 1 hour in a warm place.
Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into 16 pieces and use your hands to form into balls and then roll into elongated logs. Place 2 x8 in a greased 9x13 pan, cover, and let rise for 1 hour.
Brush generously with the beaten egg, then bake in preheated 400F oven for 15 to 17 minutes, or until golden brown and lightly crisp. Let cool for 5 minutes, then turn onto a rack to cool completely.