NOTE: You can shape these rolls into balls as we did or as you desire. Combine yeast and warm water in a small mixing bowl; let stand 5 minutes. Stir in warm milk. Beat potatoes and next 4 ingredients in a large mixing bowl at medium speed with an electric mixer until smooth. Add yeast mixture, beating until blended. Gradually stir in enough flour to make a stiff dough. Turn dough out onto a well-floured surface, and knead until smooth and elastic (5 to 8 minutes). Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85?), free from drafts, 1hour or until doubled in bulk. Punch down dough, and brush top with melted butter. Cover and chill 8 hours. Divide dough into 6 equal portions. Shape each portion into 12 balls; place 2 balls into each greased muffin cup. Cover and let rise in a warm place (85?), free from drafts, 45 minutes or until almost doubled in bulk. Bake at 400? for 15 to 20 minutes. Yield: 3 dozen. Note: Dough may be chilled up to 3 days before shaping. To freeze rolls, bake 10 minutes or until lightly browned. Remove from pans; cool on wire racks. Cover and freeze. Thaw at room temperature; uncover, and bake at 350? for 8 to 10 minutes. Formatted for you by: Bill Webster Posted to MC-Recipe Digest V1 #790 by Bill Webster on Sep 19, 1997