Potato Rolls

2 ½-3 Tbsp.
3 cups warm water
½ cup sugar
1 ½ Tbsp. salt
2/3 cup oil
1 cup mashed potatoes *
8-9 cups all purpose flour

Combine yeast, water, and 1 tsp. sugar in bowl & set aside. * Make instant potatoes by
combining 1 cup boiling water, 1 Tbsp. margarine, 1/8 cup milk & ¼ tsp. salt. Add scant
¾ cup instant potatoes. Combine sugar, salt, & oil in Bosch or equivalent mixer. Add
mashed potatoes. Add yeast mixture when foamy. Add 4 cups flour, mix well, then add
1 cup flour @ a time until dough is no longer extremely sticky. Knead in machine for 3
minutes. Place dough in Pam’d bowl. Turn over, coating both sides. Cover with towel
& let rise until doubled (appx. 45 min. – 1 hr.) Turn out onto floured surface (I use a
pastry sheet.) With floured hands, form dough into a little bigger than golf balls. Place
on Pam’d cookie sheet, placing 4 across. Cover & let rise until doubled in size (appx. 45
min.) Bake in pre-heated 400 degree oven for 10-15 min. or until medium brown. They
have to get brown enough to cook the inside of the rolls or else they’ll be doughy. Cool
on cooling racks. These rolls freeze very well. Just thaw rolls, then bake @ 375 degrees
appx. 5 minutes.

Yield: Appx. 3 dozen rolls
From Shauna Eccles