Dissolve yeast in warm water & set aside.

Combine milk, potatoes, sugar, and butter in large bowl & microwave 4-5 minutes (or melt on low heat).

Stir in eggs, slightly beaten, and yeast mixture and 4 C. of the flour. (I use KitchenAid mixer for this.)

Add rest of flour by 1/2 C, kneading until pliable and slightly stiff.

Either: cover and refrigerate overnight, then proceed OR

Let rise until double. Punch down. Roll dough into 12″ circles, 1/4″ thick. Cut into pie-shaped wedges. Roll from wide end to narrow (like crescent rolls) and place on baking sheet. Brush tops with beaten egg white and sprinkle poppy seeds.

Let rise about an hour.

Bake 12-16 min at 375 until lightly brown.

They freeze well. Warm up for serving – they are heavenly.