POTATO ROLLS

4-1/2 CUPS FLOUR
1 CUP MASHED POTATO FLAKES
3 TBSP. SUGAR
2 TSP. SALT
2 PKGS. ACTIVE DRY YEAST
2 CUPS MILK
1/2 CUP MARGARINE OR BUTTER
2 EGGS

Combine 1-1/2 cups flour, potato flakes, sugar, salt, and yeast and
blend well.
Heat milk and margarine until very warm [120-degrees).
Add warm liquid and eggs to flour mixture.
Blend at low speed until moistened.
Beat 3 minutes at medium speed.
By hand, stir in enougb flour to make a soft dough.
Knead on floured surface 10 minutes.
Place in greased bowl and cover loosely with plastic wrap and cloth towel.
Let rise in warm place (80 to 8S-degrees)
till double (45 to 60 minutes.)
Punch down; let rest, covered, 15 minutes.
Divide dough into 24 pieces and shape into balls.
Place in greased 9x13-inch pan (or 2 9-incb round cake pans.)
Cover and let rise till double.
Bake at 37S-degrees for about 25 minutes, or until golden brown.
Remove from pans immediately.