2 pkgs. yeast
1 c. warm water
1/4 c. instant potato flakes
1/2 c. sugar
1/2 t. salt
1 c. margarine
1 c. cold water
2 eggs, beaten
6 c. flour
 | Mix together in mixing bowl yeast, warm water, instant potato flakes, sugar, and salt. Let stand and soften yeast. Melt margarine and add cold water to it. Add to yeast mixture. Add eggs and mix well. Gradually add flour. If you have a mixer with a dough hook, mix for 8 to 10 minutes. If not, mix ingredients well, then knead for 8 to 10 minutes. Let rise in refrigerator 4 hours or overnight. |
| Roll out dough onto lightly floured board. Use biscuit cutter or small glass to cut out dough. Allow to double. Punch down in the middle to make a well. Fill with desired filling (cream cheese sweetened with lemon and sugar makes an excellent start). Allow to rise another 20 minutes. Bake at 425 degrees for 9 to 12 minutes or until golden brown. Allow to cool before serving. |
| This dough also makes excellent cinnamon rolls! |
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