Add the water, milk, and butter to a microwave-safe bowl. Microwave for 30 seconds. Stir. Microwave for another 30 seconds. It should be about 110 degrees F and the butter should be melted.

Add the yeast to the mixture. If you’re using active-dry yeast, let it sit 5 to 10 minutes until the yeast is slightly foamy.

Pour the mixture into a stand mixer.

Add the sugar, eggs, mashed potatoes, and salt. Using the dough hook, mix on medium.

While the mixer is still mixing, add in 5 1/2 cups of bread flour. Let the mixer knead the dough for 5 to 7 minutes. The dough will still be sticky.

Add the vegetable oil to the bottom of a large bowl. Using your hand, spread the oil up the sides of the bowl.

Turn the dough out into the oiled bowl. With the oil still on your hands, rotate the dough so it’s coated with oil.

Cover the bowl loosely with plastic wrap and let the dough rise until doubled, about 1 hour.

Grease two 9x5 loaf pans with nonstick baking spray.

Punch the dough down to release the gases and divide the dough into in half.

Shape the first piece of dough into a rectangle that’s only as wide as your 9 inch loaf pan and about 20 to 24 inches long.

Start at the side that’s 9 inches wide, begin tightly rolling up the dough. Press the edge of the rolled up dough down into the dough that’s laying on the counter every couple of rolls to help seal it along the way.

Once it’s completely rolled into a loaf, pinch the seams together to connect the end of the dough and the roll of dough.

Pinch either side of the loaf of dough and fold underneath the loaf.

Place the loaf into the greased loaf pan, seam side down.

Repeat with the second piece of dough.

Loosely cover the two loaf pans with plastic wrap and let rise until doubled, about 30 minutes. Preheat the oven to 350 degrees F while the dough is rising.

Once doubled, place the loaf pans in the oven and bake for 30 to 35 minutes until the top is golden brown and when tapping on the top, it sounds hollow.

Let it cool for about 10 minutes before turning out onto a wire rack to cool.

Rub the top of the bread with butter while it’s still hot. This will soften the top of the bread. Let cool completely.

Place in an airtight container or storage bag and store at room temperature.