Step 1

In a medium bowl, combine the water, yeast, and 1/2 teaspoon of granulated sugar. Stir and set aside to proof.

Step 2

Microwave the butter until almost melted.

Step 3

In the bowl of a stand mixer fitted with the hook attachment, add the remaining 1/3 cup of granulated sugar, flour, creamy mashed potatoes, salt, eggs, and butter. Turn the mixer on low and mix until combined.

Step 4

Slowly add in the proofed yeast mixture and increase the mixer speed to medium. Mix until a smooth dough forms and it no longer sticks to the walls of the bowl.

Step 5

Transfer dough to a large greased bowl and cover loosely with plastic wrap or a clean kitchen towel. Let it rise for 90 minutes in a dark and warm place, until almost doubled in size.

Step 6

Grease a 9x13-inch baking pan with cooking spray or butter.

Step 7

Roll the dough into 16 equal balls, and arrange in the greased baking pan, seam-side down.

Step 8

Cover loosely with plastic wrap or a clean kitchen towel and allow to rise for 2 hours in a dark and warm place, but NOT on top of the oven.

Step 9

Preheat oven to 350 degrees F.

Step 10

Remove the plastic and bake for 20 to 25 minutes, or until the tops are golden brown.