Potato Rolls like my gramma used to serve, made with mashed potatoes, shortening and a sweet yeast dough that rises to create soft, pillowy dinner rolls.
In a bowl, whisk together the warm milk, melted shortening, eggs, mashed potatoes and sugar until blended and sugar is dissolved. Set aside.
In the bowl of a mixer with the dough hook, add the flour yeast and salt. Mix for a minute and slowly add the wet ingredients on low, kneading until dough comes together, about 2 minutes.
Bump the speed up to medium and knead for 6 minutes and if too sticky still add other 1/4 to 1/2 cup flour until dough is no longer sticking to sides of bowl. Knead another 4 minutes more for a total knead time of 10 minutes.
Turn dough on to floured surface and knead gently for a minute or two into a ball. Place in a large (dough really rises) bowl greased with cooking spray. Cover with a light towel or plastic wrap and allow to double in size at room temperature for 90 minutes.
Grease two or three 8" or 9" round cake pans. Turn dough out onto a floured surface and form/roll into a long roll, about two feet long. Using a sharp knife or dough scraper, cut into 16 to 24 pieces, depending on the size you prefer.
Take each piece of dough and turn it onto itself forming a ball and then place the dough on a flat surface. Cup your hand and cover the dough and in a circular motion form it into a smooth roll. Repeat with remaining dough pieces and place 8 to 6 per pan in a circle or put one in the middle and remaining surrounding the center one.
Spray tops with cooking spray or olive oil and sprinkle with sesame seeds (optional). Let rise at room temperature, uncovered, for 60 minutes.
Preheat oven to 350°F and bake on lower rack until golden brown, about 25 minutes.
Remove from oven. Brush with butter or honey if you like and allow to cool slightly. Carefully loosen with a knife or spatula and remove from pan. Serve with butter or honey.
Notes
I heat the milk in the microwave for 2 minutes, watch so it doesn't boil over.
I use Crisco shortening. Gramma's recipe has this written as a heaping half a cup, so I add 2 to 3 tablespoons more along with the 1/2 cup then melt it in the microwave with the milk.
If the dough is too sticky, add a 1/4 to 1/2 cup flour more depending on who wet the mashed potatoes are when mixing the dough.