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Make-Ahead Potato Roll Dough
Prep Time: 30 Minutes
Chill: 8 Hours
1 package regular active dry yeast (2 1/4 teaspoons)
1 1/2 cups warm water (105°F to 115°F)
1 cup lukewarm unseasoned mashed potatoes
2/3 cup sugar
2/3 cup butter or margarine, softened
1 1/2 teaspoons salt
2 large eggs
7 to 7 1/2 cups all-purpose flour*
1. In large bowl, dissolve yeast in warm water. Stir in potatoes, sugar, butter, salt, eggs and 3 cups of the flour. Beat with electric mixer on low speed 1 minute until smooth. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour to make dough easy to handle.
2. Place dough on lightly floured surface; gently roll in flour to coat. Knead about 5 minutes or until dough is smooth and springy. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover bowl tightly with plastic wrap and refrigerate at least 8 hours but no longer than 5 days.
3. Gently push fist into dough to deflate. Divide dough into 4 equal pieces. Use one-fourth of the dough for any Dinner Roll recipe below.
*Do not use self-rising flour.
Make-Ahead Whole Wheat-Potato Roll Dough: Substitute 3 to 4 cups whole wheat flour for the second addition of all-purpose flour.
Brown-and-Serve Rolls: Shape potato roll dough as directed in any roll recipe below. Cover and let rise in warm place 1 hour. Heat oven to 275°F. Bake 20 minutes (do not allow to brown). Remove from pans; cool to room temperature. Wrap in foil. Store in refrigerator up to 8 days or in freezer up to 2 months. At serving time, heat oven to 400°F. Bake 8 to 12 minutes or until brown.
Cocktail Buns: Make only 1/2 of recipe. Grease cookie sheet with shortening or spray with cooking spray. Shape dough into 1-inch balls. Place 1 inch apart on cookie sheet. In small bowl, beat 1 egg yolk and 1 tablespoon water with fork. Brush tops of balls with egg mixture. Sprinkle with poppy seed or sesame seed. Cover and let rise in warm place about 1 hour or until dough has doubled in size. Heat oven to 400°F. Bake about 15 minutes or until golden brown. 4 dozen buns.
Crescent Rolls: Grease cookie sheet with shortening or spray with cooking spray. Roll one-fourth of potato roll dough into 12-inch circle about 1/4 inch thick on well-floured surface. Spread with softened butter or margarine. Cut circle into 16 wedges. Roll up each wedge, beginning at rounded edge, stretching dough as it is rolled. Place rolls, with points underneath, on cookie sheet and curve slightly. Brush with softened butter or margarine. Cover and let rise in warm place about 1 hour or until dough has doubled in size. Heat oven to 400°F. Bake 15 minutes. 16 rolls.
Four-Leaf Clovers: Grease bottom and sides of 8 to 10 medium muffin cups with shortening or spray with cooking spray. Shape one-fourth of potato roll dough into 2-inch balls. Place 1 ball in each muffin cup. With kitchen scissors, snip each ball completely in half, then into fourths. Brush with softened butter or margarine. Cover and let rise in warm place about 1 hour or until dough has doubled in size. Heat oven to 400°F. Bake 15 to 20 minutes. 8 to 10 rolls.
Answered 11/26/2012 by Betty Kitchen Expert