1In a large mixing bowl combine 2 cups flour , sugar , yeast and salt . Set aside
2In a sauce pan heat butter , milk and water until very warm ( not boiling) to 120° to 130°.
3Add mixture , mashed potatoes and egg to the dry ingredients.
4Blend on low speed of an electric mixer until moistened ; Beat for 3 minutes on medium speed.
5Stir in enough of the remaining flour by hand to form a soft dough.
6On a floured surface knead until smooth about 3-5 minutes ; Adding flour if necessary ; Dough will be soft and slightly sticky.
7Place dough in a greased bowl. Cover and let rise in a warm space for 45-60 minutes , or until light and doubled in size ; punch dough down and brush with melted butter.
8If you don't plan on instantly baking the rolls , Place plastic wrap directly on dough ; Cover top of bowl with plastic wrap.
9Refrigerate for up to 3 days , punch down dough ; Dough should be light and some what sticky.
10To shape dough into clover leaf rolls : Grease 36 muffin cups , Divide dough into 36 parts ; divide each part into 3 pieces , shape into 1" balls.
11Place 3 balls in prepared muffin tin ; Cover and let rise for 45 to 60 minutes or until doubled in size.
12Bake @ 375° for 13 - 15 minutes or until golden brown.
13Note : You can bake the rolls for 7-8 min , until fully puffed but just starting to turn a pale golden brown. Let cool to room temperature in the muffin pans , then wrap the rolls either in a sturdy, jumbo-size, resealable, freezer-safe plastic food storage bag or wrap in another two layers of aluminum foil; then freeze. The day you're serving them, take the rolls out of the freezer at least 2 hours ahead of time and let them come to room temperature, then unwrap and bake for 5 to 10 more minutes or until they are a golden brown.