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1
Combine first 4 ingredients in a microwave-safe bowl. Microwave at HIGH for 2 minutes or until mixture is 110u00b0. Stir with a whisk until smooth.
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2
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine 75 ounces (about 1 1/2 cups) flour, yeast, and salt in a large mixing bowl. Add potato mixture to flour mixture, stirring with a fork until combined. Add eggs; stir until combined.
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3
Add 9 ounces (about 2 cups) flour to potato mixture; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining 1/2 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).
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4
Place dough in a large bowl coated with olive oil, turning to coat top. Cover and let rise in a warm place (85u00b0), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes.
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5
Divide dough in half. Working with one portion at a time (cover remaining dough to prevent drying), roll one portion into a 14 x 7-inch rectangle on a floured surface. Roll up rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place loaf, seam side down, in an 8 x 4-inch loaf pan coated with cooking spray.
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6
Shape remaining portion into 9 portions, and shape each into a ball. Place balls in an 8-inch square baking dish coated with cooking spray. Coat top of loaf and rolls with cooking spray. Cover and let rise in a warm place (85u00b0), free from drafts, 30 minutes or until doubled in size. (Gently press two fingers into dough. If the indentation remains, dough has risen enough.)
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7
Preheat oven to 350u00b0.
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8
Bake at 350u00b0 for 30 minutes or until tops of rolls are browned and loaf sounds hollow when tapped on the bottom. Remove from pans; cool on wire racks.
