7 Refrigerator Potato Rolls

7 REFRIGERATOR POTATO ROLLS

6 1/2 CUPS UNSIFTED ALL PURPOSE FLOUR

2 PKG. FAST-RISING OR REGULAR DRY YEAST

1/2 CUP SUGAR

1/2 CUP BUTTER OR MARGARINE

1/2 CUP PLAIN MASHED POTATOES

2 LARGE EGGS, BEATEN

1 TABLESPOON SALT

1 TABLESPOON MELTED BUTTER,

1 LARGE EGG

TOPPINGS: POPPY SEEDS, SESAME SEEDS, COARSE SALT, SALT-FREE HERB BLEND

1. IN LARGE BOWL OF ELECTRIC MIXER, COMBINE 3 CUPS FLOUR, THE YEAST, SUGAR, MASHED POTATOES AND 1 TBS. SALT; MIX WELL. IN SMALL PAN, HEAT 1 1/2 CUPS WATER AND 1/2 CUP BUTTER UNTIL BUTTER MELTS AND MIXTURE IS 120 - 130 DEGREES. WITH MIXTURE AT LOW SPEED, POUR BUTTER MIXTURE AND 2 BEATEN EGGS INTO FLOUR MIX. BEAT AT MEDIUM SPEED 3 MIN. SCRAPING BOWL WITH RUBBER SPATULA. WITH WOODEN SPOON, GRADUALLY ADD REMAINING FLOUR UNTIL DOUGH LEAVES SIDE OF BOWL. ON LIGHTLY FLOURED SURFACE, KNEAD DOUGH UNTIL SMOOTH AND ELASTIC, ABOUT 5 MINUTES. PLACE IN LIGHTLY GREASED BOWL; TURN DOUGH OVER TO BRING GREASED SIDE UP. COVER BOWL WITH TOWEL; LET DOUGH RISE IN REFRIGERATOR 2 HOURS, OR UNTIL DOUBLE IN BULK.

2. REMOVE DOUGH FROM REFRIGERATOR. WITH FIST PUNCH DOWN DOUGH. COVER; REFRIGERATE. DOUGH CAN BE REFRIGERATED ONE TO THREE DAYS, BUT PUNCH IT DOWN ONCE A DAY. ABOUT 2 HOURS BEFORE SERVING, GREASE 3 LARGE BAKING SHEETS; SET ASIDE. REMOVE DOUGH FORM REFRIGERATOR, BREAK INTO 3 DOZEN PIECES. SHAPE EACH PIECE INTO A BRAID, BALL, CRESCENT, KNOT OR TWIST; PLACE ON PREPARED BAKING SHEET.  FOR CRESCENTS, PLACE ONE THIRD OF DOUGH ON LIGHTLY FLOURED SURFACE; DIVIDE IN HALF. WITH ROLLING PIN COVERED WITH A FLOURED STOCKINETTE, ROLL EACH HALF INTO A 10 INCH ROUND. BRUSH WITH 1 TBS. MELTED BUTTER, SPRINKLE WITH TOPPING, CUT INTO 6 WEDGES.

3. BAKE IN OVEN AT 400 DEGREES FOR 13 TO 16 MINUTES.