Yummy Potato Dinner Rolls



1/2 c. warm water

2 pkg. dry yeast



Dissolve yeast in warm water, and set aside to raise.



1/2 c. melted margarine or butter

1 c. scalded milk

1/2 c. sugar

1/2 tsp. salt



Blend together, and cool to lukewarm. (I use 1/4 c. powdered milk,

which I add to the dry ingredients, and 1 c. of water. Powdered milk

doesn't have to be scalded!)



3 room-temperature eggs



Combine risen yeast, cooled milk mixture, and the 3 eggs, and beat

well in a mixer. Gradually add:



3 c. flour

1 c. instant potato flakes, or 1 c. mashed

un-salted potatoes



Mix flour and potatoes together, and add to the liquid. Continue

beating with mixer until the dough becomes too thick to beat, then use

a strong wooden spoon to continue mixing. You will need to add

between 1-2 more cups of flour (until the dough becomes stiffer and

leaves the side of the bowl). Leave the dough as soft (sticky) as you

can and have it still stay together. Let rise in a warm place,

covered with plastic wrap and a clean towel, until doubled in bulk.

Punch down, and form into your favorite shape of roll. (Lightly flour

the board when you form the rolls-the softer the dough is, the better

the finished roll!) Let rise a second time until doubled in bulk

again. Bake at 400F for 8-10 minutes.



The addition of potatoes to the rolls makes them very light and

fluffy. It also makes the roll dough last for several days in the

fridge, covered well. Then you can make fresh hot rolls for several

meals.