In a large bowl, dissolve the yeast in warm water.

Add the milk, butter, cooking oil, sugar, egg, and mashed potatoes and mix well.

Stir in the salt, baking powder, baking soda, and half of the flour.

Mix either by hand using a large wooden spoon or with an electric mixer, gradually adding flour until a soft dough is formed.

Turn out the dough onto a floured surface and knead for about 8 minutes.

Place the dough in a large greased bowl, turning the dough so the entire surface is greased.

Cover and let rise until double, about 1½ hours.

Punch down the dough.

Turn out onto a lightly floured surface and shape small amounts of dough into approximately 32 round balls.

Place the balls 2 inches apart on greased baking sheets.

Cover and let rise until double, about 30 to 45 minutes.

Bake in a preheated 375° oven for 15 to 18 minutes or until done and the tops are golden.

Remove from the oven and, if desired, immediately brush the tops with melted butter.

Set on wire racks to cool.

Note: If you don’t have any leftover mashed potatoes and you’re in a hurry, you can use dehydrated mashed potatoes.

Just mix according to the package directions and use in place of fresh mashed potatoes.