Best Ever Rolls(Saturday, October 30)

• 1 1/4 c. milk
• 1/4 c. instant mashed potato granules
• margarine
• 1/2 c. sugar
• 1 1/2 tsp. salt
• 1 pkg. active dry yeast
• 2 eggs, well beaten
• 6 to 7 c. all-purpose flour

1. Bring 3/4 cup water and 1/4 cup milk to boil and pour into large mixing bowl.
2. Add potato and beat with whisk or fork until blended.
3. Heat remaining milk in same saucepan and pour over potato, 2/3 cup margarine and next 2 ingredients.
4. Cool to lukewarm.
5. Soften yeast in 1/2 cup warm water and add to first mixture with eggs and 3 cups flour.
6. Beat with wooden spoon or electric mixer until smooth and light.
7. Stir in enough more flour by hand to make a dough firm enough to knead.
8. Turn out on floured board and knead 10 minutes or until elastic.

milk, instant mashed potato, margarine, sugar, salt, active dry yeast, eggs, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=483833 (may not work)