7 c. flour, unsifted
2 pkgs. yeast, fast rising
1/2 c. sugar
1 1/2 tsp. salt
1/2 c. butter
1 1/2 c. water
1/4 c. milk
1/3 c. mashed potato flakes
2 eggs
1/4 c. melted butter

In a large bowl, mix 5 1/2 cups flour, yeast, salt, sugar. In medium saucepan over medium heat, melt 1/2 cup butter and add water, milk and instant potatoes. Heat until hot to touch (125-130 degrees). With wooden spoon beat hot liquid and eggs into flour mixture until smooth. Gradually add enough remaining flour and mix with hands until dough leaves the side of the bowl.

Turn dough on floured surface and knead until smooth and elastic (10 minutes). Place in lightly greased bowl, turn dough over to bring greased side up. Cover with towel and let rise in a warm place until double (1/2 hour).

Turn dough on floured surface and divide in half. Roll out dough with palm into small balls and place on greased cooking sheet. Cover with towel or plastic wrap and let rise until double. Bake at 400 degrees for 15 minutes. Serves 36.