Feather Dinner Rolls from 1930s

First off, cook and mash a couple of the peeled small potatoes. Let the mashed potatoes cool off slightly.

In a large mixing bowl, combine warm water, yeast and sugar. Mix and set aside for 10 minutes at the room temperature for the yeast to get activated. Once you see some foam on the top of the water mixture, the yeast is ready.

Add the mashed potatoes, salt, and 2 CUPS of the flour to the yeast mixture. Beat well with an electric mixer at high speed for 3 minutes, scraping the mixture off the sides of the mixing bowl in the process. Stir in the remaining 3 cups of flour by hand (grease your hands with the oil before mixing the dough). Cover and refrigerate the dough at the room temperature until double in size (40 minutes to 1 ½ hours, depending on your kitchen temperature). Punch the dough down, cover again and let rest for 30 minutes.

Heat the oven up to 400F. Shape the golf ball-sized buns with lightly greased hands (use the oil). Place the rolls in the greased baking pan with 2-inch high sides. Cover the pan and let the rolls rise on the top of the oven for about 15-20 minutes, until almost double. Bake on the middle rack in the oven for 16-18 minutes. Let the baked rolls rest in the pan at the room temperature for about 10 minutes before serving them. Optional but delicious: butter the hot rolls' tops with a piece of butter.