Potato Pan Rolls

2 medium potatoes, peeled and quartered
1 1/2 C water
2 packages active dry yeast
1 t sugar
1/2 C butter, melted
1/2 C honey
1/4 C vegetable oil
2 eggs
2 t salt
6-7 C flour

In a saucepan, bring potatoes and water to a boil. Reduce heat; cover and simmer for about 15-20 minutes or until tender. Drain, reserving 1 cup cooking liquid; cool liquid to 110*-115*. Mash potatoes; set aside 1 cup to cool to 110*-115*.

In a mixing bowl, dissolve yeast and sugar in reserved potato liquid; let stand for 5 minutes. Add mashed potatoes, butter, honey, oil, eggs, salt and 1 1/2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down and turn onto a floured surface; divide into 30 pieces. Shape each piece into a ball. Place 10 balls each in three greased 9 inch round baking pans. Cover and let rise until doubled, about 30 minutes. Bake at 400* for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool.