In a large bowl, mix together the warm milk, melted butter, sugar, and salt until dissolved. The warmth helps activate the yeast.

Stir in the active dry yeast and let it sit for about 5 minutes until frothy. This step is crucial for your rolls to rise.

Add the mashed potatoes and eggs to the yeast mixture and mix well to combine everything evenly.

Slowly incorporate the flour, one cup at a time, until a dough forms. The dough should come together without being overly sticky.

On a floured surface, knead the dough for about 5-7 minutes until it is smooth and elastic.

Place the dough in a greased bowl, cover it with a towel, and let it rise in a warm place until it has doubled in size, about 1 hour.

After the rise, punch down the dough to release excess air, and shape it into rolls. Arrange them on a baking sheet and let them rise for another 30 minutes.

Set your oven to 375°F (190°C) so it’s ready when your rolls are.

Bake the rolls for 15-20 minutes or until golden brown. Brush with melted butter before serving for an extra touch.