Ingredients:
- 2 packages yeast
- 1 1/2 cups warm water
- 1 cup instant mashed potatoes (from a box)
- 1/2 cup sugar
- 1 tablespoon salt
- 1 stick butter
- 2 eggs
- 5 1/2 - 6 cups flour
Directions
In a large bowl sprinkle yeast over the warm water. On the stove, make instant potatoes. Add butter, let it melt, then add sugar and salt. Stir into yeast. Add 1 cup of flour and mix with mixer. Add eggs, more flour, and stir, continually beating until it is thick. Add remaining flour and mix with wooden spoon, then your hands. Cover and let rise until doubled in size, 1 1/2 0 2 hours. Make into rolls or refrigerate. You can leave the dough in the fridge for up to a week. Before making out the rolls, add some oil or melted butter to your cast iron skillet. When you make out the rolls, coat both sides with oil/butter. Let them rise again for another 1 1/2 - 2 hours. Bake at 425 degrees until lightly brown.
Recipe from my grandmother Frances James.
