Title: Potato Dough (For Rolls)
Categories: Bread
Yield: 100 Servings
| 3 | pk | YEAST |
| 1 | c | WARM WATER |
| 4 | c | SCALDED MILK |
| 2 | c | MASHED POTATOES WITHOUT MILK |
| 1/2 | c | MARGARINE |
| 1/2 | c | BUTTER |
| 1 | c | SUGAR |
| 18 1/2 | c | FLOUR |
| 2 | | BEATEN EGGS |
| 1 | tb | SALT |
IN A MEDIUM BOWL, COMBINE YEAST AND WATER. IN A LARGE BOWL, COMBINE MILK,
POTATOES, MARGARINE, BUTTER, AND SUGAR. LET COOL TO LUKEWARM, THEN ADD
YEAST MIXTURE AND 1/3 OF THE FLOUR. LET STAND FOR 20 MINUTES OR UNTIL
BUBBLES FORM. ADD EGGS, SALT, AND REMAINING FLOUR. DOUGH SHOULD BE SOFT.
TURN OUT ONTO A FLOURED SURFACE. KNEAD UNTIL SATINY, ADDING MORE FLOUR AS
NEEDED TO KEEP DOUGH FROM STICKING. PLACE IN A GREASED BOWL TURNING TO
COAT. LET RISE IN A WARM PLACE UNTIL DOUBLED IN SIZE. SHAPE INTO ROLLS AND
BAKE ACCORDING TO INDIVUAL DIRECTIONS OR FORM INTO BALLS ABOUT THE SIZE OF
OF A GOLF BALL AND DIP IN MELTED MARGARINE. PLACE SIDES TOUCHING IN A 9" X
13" BAKING PAN. BAKE AT 350 DEG F FOR 20 TO 25 MINUTES OR UNTIL GOLDEN IN
COLOR. COOL IN THE PAN OR TURN OUT ONTO CLEAN SURFACE.