For the mashed potatoes:

1. First, set eggs out to reach room temperature.
2. Next, prepare the mashed potatoes and set aside. You can just peel, boil, and mash the potato as is without adding any milk, butter, etc.
3. Soften the butter.

For the Dough:

1. First,  mix the 1/4 tsp sugar into the warm water in a mixing bowl. Then add in the dry yeast, and allow to foam up for about 5 minutes.
2. In a large mixing bowl, mix the mashed potatoes, eggs, and butter together.
3. Next, stir in the sugar, salt, yeast and warm water mixture.  After that, begin to add flour, about 1 cup at a time, until a dough forms.
4. Then turn the dough bowl out onto a floured surface and knead it until it is smooth and elastic.  This usually takes about 8 minutes.  After your dough is smooth and elastic, place it in a greased bowl, turning it around to coat it on all sides.

Rising:

1. Cover the bowl loosely with a towel and let it rise 1-2 hours in a warm place (next to a window or by the oven) until it has doubled in size. *If you live at altitude, the rising time is much less.
2. Once the dough has risen, punch it down and turn it out onto a floured board/ surface.  Then you will want to knead any bubbles out.

Dividing the Dough and Making the Buns:

1. Divide the dough into 4 pieces.  Keep dividing the dough into even pieces until you have 48 total.  (A great math experiment for your elementary-age kids!)
2. Roll each piece into a ball.  Then, lightly dust each ball with flour.  You can do this easily by dipping each ball into a small dish of flour. Grease 2 muffin tins and put two dough balls per muffin circle, for a total of 24 rolls.
3. Cover the prepared rolls with a towel to rise for about 30 minutes.

Baking:

1. Preheat your oven to 375 ° Fahrenheit (or 360° for convection).  Bake buns for 12-14 minutes, and then turn in the oven for even browning.  Watch closely, as your rolls will be lightly browned and ready in just 2-4 more minutes depending on your oven.