I haven't tried these yet, but I've had something similar and they were very, very good. I hope to cut the cholesterol in this recipe.

Mashed Potatoes are the surprise ingredient in these big, flavorful old fashioned rolls.
Woman's Day, December 1997

1/2 c warm milk (105-115 degrees F) 1 pkg. (1/4 oz) active dry yeast 1 c warm water (105-115 degrees F) 1/4 c plus 1 T butter, melted, divided 2 T dark molasses 1 egg 2 T minced fresh OR 2 t dried thyme 2 t salt 1 t grated lemon zest 1 clove garlic, minced 1 1/2 cups cooked mashed potatoes (about 1 large baking potato, 8 oz peeled) 4-5 cups all purpose flour, divided 2 cups cake flour

Grease two 12 cup muffin pans. Oil bowl. In another bowl, combine milk with yeast; let stand until foamy, 5 minutes.

Stir in warm water, 1/4 cup butter and next 6 ingredients until combined. Stir in potatoes until smooth. Stir in 4 cups all purpose flour and cake flour until sticky dough forms. Turn out onto lightly foured surface; knead in enough of remaining all purpose flour to make dough elastic. Place in oiled bowl, cover. Let rise in a warm place until doubled in bulk, about 2 hours. Punch dough down. On floured surface, divide dough into 24 equal pieces, covering dough not in use. Divide each piece of dough into 3 equal pieces, roll each third into a round ball. Place 3 balls in each muffin cup.

Cover, let rise until doubled in bulk. Preheat oven to 375 degrees F. Brush rolls with remaining butter. Bake until golden, 18-20 minutes. Remove from pans, cool completely on rack.

Makes 2 dozen rolls. Per roll: 171 calories, 4 g protein, 3 g fat, 16 mg cholesterol, 31 g carbohydrates, 206 mg sodium.

Your time in the kitchen is 55 minutes.
Ready to serve in 4 hours 40 minutes.