6 1/2 c. all-purpose flour
1 pkg. instant oatmeal (maple and brown sugar)
1/2 c. instant potato flakes
2 pkgs. dry yeast
1/2 c. powdered milk
3/4 c. sugar
2 tsp. salt
8 oz. egg scramblers (equivalent of 4 eggs)
3 sticks soft butter (I Can't Believe It's Not Butter)
1 1/2 c. warm water

In large mixing bowl put 3 1/2 cups flour and other dry ingredients. Heat butter in water to 120 degrees and add to dry ingredients in mixing bowl and mix until smooth. Add egg scramblers and mix at medium speed until well mixed and dough is elastic.

Replace mixer beaters with dough hooks and add remaining flour. Continue kneading for about 5 minutes.

Place in large bowl (covered with cloth); let rise until double in bulk (about 1 hour). Punch down and let rise again, about 45 minutes.

Punch down again and shape into rolls and place in greased baking pans. Let rise again and bake in 350 degree oven until golden brown.

Makes about 40 large rolls.