2 medium potatoes, peeled and quartered
1-1/2 cups water
2 packages (1/4 ounce each) active dry yeast
1 tsp sugar
1/2 cup butter or margarine, melted (and more very rubbing on the top after cooked)
1/2 cup honey
1/4 cup vegetable oil
2 tsp salt
6 to 7 cups all-purpose flour
In a saucepan, bring potatoes and water to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain, reserving 1 cup cooking liquid to 110°-115°. Mash potatoes; set aside 1 cup to cool to 110°-115° (save remaining potatoes for another use).
In a mixing bowl, dissolve yeast and sugar in reserved potato liquid; let stand for 5 minutes. Add reserved mashed potatoes, butter, honey, oil, eggs, salt, and 1-1/2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down and turn onto a floured surface; divide into 30 pieces. Shape each piece into a ball. Place 10 balls each in three greased 9-inch round baking pans. Cover and let rise until doubled, about 30 minutes. Bake at 400° for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool. YIELD: 2-1/2 dozen.