Potato Crescent Rolls

• 1 pkg. active dry yeast
• 1/2 c. warm water (110~ to 115~)
• 1 c. milk
• 3/4 c. margarine
• 1 1/4 c. leftover mashed potatoes
• 1/2 c. sugar
• 2 tsp. salt
• 8 to 8 1/2 c. flour, divided
• 2 eggs, beaten

1. Dissolve yeast in water; set aside.
2. In a saucepan, combine milk, margarine and potatoes; cook and stir over low heat just until margarine is melted.
3. Remove from heat and pour in a large bowl.
4. Stir in sugar, salt, 2 cups flour and yeast mixture.
5. Add eggs and mix well.
6. Cover loosely and allow to stand for 2 hours. Stir in enough of the remaining flour to make a soft dough.
7. Turn out on floured surface and knead until smooth and elastic.
8. Place in a greased bowl, turning once to grease top.
9. Cover and let rise in a warm place until doubled, about one hour.
10. Punch down and divide into thirds.

active dry yeast, warm water, milk, margarine, leftover mashed potatoes, sugar, salt, flour, eggs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=268814 (may not work)