Bread-Bakers v099.n057.7

    In response to Sheila Logan's request for potato rolls/bread, my family
has loved these potato rolls.  Perhaps you will, too. This recipe comes
from the Fleischmann's Bake-it-easy Yeast Book.

Potato Rolls
(makes 2 dozen rolls)
1 c warm milk (105-115F)
2 T sugar
2 t salt
1/4 c butter or margarine
1 c warm water (105-115F)
1 pkg. Active Dry Yeast
2 eggs, at room temperature, beaten
1 c instant potato flakes or granules
4 1/2 to 5 1/2 c all-purpose flour

Combine warm milk, sugar, salt and butter/margarine.  Measure warm water
into large warm bowl.  Sprinkle in yeast;  stir until dissolved.  Stir in
milk mixture, eggs instant potatoes and 3 c flour.  Beat until smooth.
Stir in enough additional flour to make a slightly stiff dough. Turn dough
out onto lightly floured board;  knead until smooth and elastic, about 8
minutes.  Place in greased bowl, turning to grease top.  Cover;  let rise
in warm place, free from draft, until doubled in bulk, about 1 hour.

Punch dough down;  turn out onto lightly floured board.  Divide dough in
half.  Divide each half into 12 equal pieces;  form into smooth balls.
Place in 2 greased 9-inch round cake pans.  Cover, let rise in warm place,
free from draft, until doubled in bulk, about 30 minutes.

Bake at 400F about 20 minutes, or until done.  Remove from pans and cool on
wire racks.