Never Fail Rolls

• 1 c. mashed potatoes (may use leftover or instant)
• 1/2 c. sugar
• 2 eggs
• 1 tsp. salt
• 2/3 c. salad oil
• 1 c. scalded milk (hot, not boiling)
• 1 pkg. yeast, dissolved in 1/2 c. lukewarm water
• 5 to 6 c. plain flour

1. In large mixer bowl, add and mix ingredients in the order given, beating slightly after each addition.
2. Add flour gradually, not all at once.
3. When dough becomes thick, remove beaters and use a spoon to stir in last of flour.
4. When dough is soft, but not too firm, transfer to a large oiled bowl.
5. Cover and refrigerate several hours or overnight.
6. About 2 hours before cooking, put dough on a floured surface adding enough flour to handle and knead slightly.
7. Roll out 1/2-inch thick.
8. Cut with small floured cutter and place on a greased baking pan.
9. Brush melted margarine on top. Let rise until doubled.
10. Bake at 400u0b0 8 to 10 minutes.

potatoes, sugar, eggs, salt, salad oil, milk, yeast, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=236658 (may not work)