Fluffy, soft, buttery rolls made with mashed potatos and worth making yourself! The tops are finished with vegan butter and served warm, a perfect accompaniment to any dinner, but perfect for your Thanksgiving (or any) meal.

Makes about 8 large rolls.

In the mixing bowl of your blender, combine 1 Cup of the flour with the yeast. Add the warm water, mashed potato, the 3 Tbl melted butter, sugar and salt.

Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a smooth and elastic dough. It should take most, if not all of it.

Place the dough into a lightly greased bowl, turning once to coat both sides. Cover and chill for 2 hours.

Punch dough down and turn out onto a lightly floured surface. Cover and let rest for 10 minutes. Meanwhile, grease an 8×8 pan.

Using lightly floured hands, divide dough into 8 equal pieces.

Shape into balls and arrange in the prepared baking pan. Cover and let rise in a warm place until nearly double in size (about 40 minutes). I put close to the oven and they rose beautifully.

Preheat the oven to 400 degrees. Bake for 20-25 minutes or until golden brown.

Do not over bake. Remove from pan and brush the tops immediately with melted butter before serving. Serve warm.