Country Rolls

LESLIE DANFORTH

3 cups milk (or vegetable water, or mix 1/2 and 1/2)

1 cup potato flakes or buds

3/4 cup sugar

1/2 to 3/4 cup margarine

2 tablespoons yeast (proof in 1/2 cup warm water and 1 teaspoon) sugar

2 teaspoons salt

3 eggs

1 tablespoon dough enhancer (optional)

8 to 9 cups flour

Scald milk (or vegetable water) and then cool. Add potato flakes, sugar, and margarine. Cool mixture. Add foaming yeast to milk mixture. Add 3 to 4 cups flour, salt, eggs, and dough enhancer. Mix LONG until smooth. Add remaining flour slowly and continue kneading. Place dough in a covered bowl to rise 1/2 to 1 hour. Pound down and let rise again. Make rolls and let them rise. Cook 15 to 20 minutes at 350°.