Be sure that your juicy, golden-brown turkey comes to the table first. Because once these warm dinner rolls are passed around, they’re going to steal the show.

Combine 2 cups all-purpose flour and 1 package active-dry yeast in a large mixing bowl. Combine 1 ½ cups warm water, ½ cup room-temperature mashed potatoes, ⅓ cup melted butter, ¼ cup sugar and 1 ¼ teaspoons salt in a medium mixing bowl.

Add potato mixture to flour mixture. Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl frequently. Increase speed to high; beat for three minutes, scraping sides of bowl occasionally. Stir in 2 ¼ to 2 ¾ cups additional flour with a wooden spoon, using as much flour as you can.

Turn dough out onto a lightly floured surface. Knead dough for three to five minutes, or until dough is smooth and elastic. Place dough in a greased bowl, turn over to grease the surface, and cover and refrigerate dough for at least two, but for up to 24, hours.

Punch dough down. Turn dough out on a lightly floured surface; let dough rest for 10 minutes. Preheat oven to 400°F. Spray a 9x13-inch baking pan with nonstick cooking spray. With lightly floured hands, shape dough into 15 rolls. Arrange rolls in prepared pan. Cover pan with a damp kitchen towel; let rise in a warm place for about 40 minutes, or until rolls are nearly doubled in size. Bake rolls in the preheated oven for about 25 minutes, or until rolls are golden and an instant-read thermometer inserted into the center of the rolls reads 200°F. Remove rolls from oven and brush with 2 tablespoons melted butter. Makes 15 rolls.

VARIATIONS

• Sesame Rolls
• Before baking, brush rolls with a lightly beaten egg white; sprinkle with 2 to 3 tablespoons sesame seeds. Do not brush with melted butter.
• Herb Rolls
• Add 2 tablespoons chopped fresh parsley and 2 tablespoons chopped fresh chives to the potato mixture. Proceed with remainder of recipe as written.