POTATO ROLLS

1 pkg. dry yeast (2 1/4 teaspoons if using bulk yeast)
1/2 Cup Lukewarm Water
2/3 Cup Margarine
1 Cup Mashed Potatoes
5 to 6 Cups Flour
1/2 Cup Plus 2 Teaspoons Sugar
3/4 Teaspoon Salt
2 Eggs
1 Cup Milk

Peel and cube the potato. Cook in water, then drain and mash. Measure out one cup of the potato. Cool slightly. Scald the milk and let cool. Place milk and potato and 1/2 cup sgar in a blender or stand type mixer. Blend or beat until smooth. If using a blender pour this mixture into a mixing bowl and then add marg. eggs, one cup of flour and the salt. Mix this well.
In another bowl mix the water, 2 Teaspoons sugar and the yeast. Set aside for around 5 minutes or until the mixture is foamy. Add this to the mixing bowl and add enough flour to make a soft dough. Turn out on to a floured surface and knead until the mixture is smooth and elastic. If you are not going to use this right away then place in a greased bowl and cover with plastic wrap. May have to punch down a couple of times. Take out of bowl and and turn onto a floured surface and cut and shape as desired. Place on a sprayed cookie sheet and let rise until double. Bake in a 375 oven until lightly brown.
 If using when you make this up then put into a greased bowl and let rise until doubled punch dough down and then shape as desired.Put on the greased cookie sheet and let rise again and then bake.