Potato Butterhorn Rolls

In a large bowl, combine sugar, salt and butter with hot mashed potatoes.

Set aside to cool. Add eggs.

Soften yeast in 1/4 cup warm milk. Add the remaining milk to the potato mixture. Stir until blended.

Add flour, a little at a time, beating well after each addition.

Turn dough onto a lightly floured surface. Knead until dough is soft, smooth and elastic.

Gently place ball of dough into a large, well-greased bowl. Turn dough, greased side up, and set in a warm place until doubled in bulk, about 45 minutes.