Potato Rolls

Around Easter, I made some potato rolls. I followed a recipe from allrecipes, but somehow screwed it up a lot. XD The rolls were great, anyway, though. I'll post my version here, and you can check out the original here: http://allrecipes.com/Recipe/Colleens-Potato-Crescent-Rolls/Detail.aspx

Ingredients

2 potatoes, peeled and cut into 1 inch cubes
1 (.25 ounce) package active dry yeast
1 1/2 cups warm water (110 degrees F/45 degrees C)
2/3 cup white sugar
2 eggs
1 1/2 teaspoons salt
6 1/2 cups all-purpose flour
1/4 cup butter, melted

Directions

1.Place potatoes in a saucepan, and cover with water. Bring to a boil, and cook until tender, about 15 minutes. Drain, cool, and mash.
2.In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
3.When yeast is ready, mix in 1 cup mashed potatoes, sugar, butter, eggs, salt, and 3 cups flour. Stir in the remaining flour, 1/2 cup at a time, until dough has become stiff but still pliable. Turn dough out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with plastic wrap, and refrigerate for at least 8 hours, and up to 5 days.
4.Deflate the dough, and turn it out onto a lightly floured surface. Knead it a little, then make balls of dough about 2 1/2 inches across. Cover, and let rise for 1 hour. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
5.Bake in preheated oven for 15 to 20 minutes, or until golden brown.

I totally know that the original recipe is for crescents, but that seemed like too much work at the time. Also, I made these a second time with different yeast, which happened to have expired 2 years ago. Don't do that. You get balls of dough that are crispy on the outside and really hard to digest, according to my boyfriend.