Potato Rolls

Description:
I got this recipe from Katie's friend, Kathy Glass

Ingredients:
2 ½ Tbsp. or 4 pkg. Rapid Rise Yeast
3 cups warm water
½ cup sugar
1 ½ Tbsp. salt
2/3 cup oil
1 cup mashed potatoes *
8-9 cups all purpose flour

Directions:
Combine yeast, water, and 1 tsp. sugar in bowl & set aside. *
Make instant potatoes by combining 1 cup boiling water, 1 Tbsp.
margarine, 1/8 cup milk & ¼ tsp. salt. Add scant ¾ cup instant
potatoes. Combine sugar, salt, & oil in Bosch or equivalent mixer.

Add mashed potatoes. Add yeast mixture when foamy. Add 4
cups flour, mix well, then add 1 cup flour @ a time until dough is
no longer extremely sticky. Knead in machine for 3 minutes.
Place dough in Pam’d bowl. Turn over, coating both sides. Cover
with towel & let rise until doubled (appx. 45 min. –  1 hr.) Turn out

onto floured surface (I use a pastry sheet.) With floured hands,
form dough into a little bigger than golf balls. Place on Pam’d
cookie sheet, placing 4 across. Cover & let rise until doubled in
size (appx. 45 min.) Bake in pre-heated 400 degree oven for 10-
15 min. or until medium brown. They have to get brown enough
to cook the inside of the rolls or else they’ll be doughy. Cool on
cooling racks. These rolls freeze very well. Just thaw rolls, then
bake @ 375 degrees appx. 5 minutes.

Yield: Appx. 3 dozen rolls