2/3 c margarine
2/3 c sugar
2 1/2 t salt
1 c cooked mashed potatoes *
2 packs dry yeast
1 1/2 c warm water
6-6 1/2 c flour
Cream margarine, add sugar, salt, mashed potatoes and eggs. Dissolve yeast in warm water, add yeast mixture to potato mixture and stir in flour. Cover dough and let rise in warm place until doubled in size. Turn out onto a floured surface and kneed lightly, cut into 48 equal pieces.
Place on two well greased cookie sheets, cover and let rise again about 1 hour. Bake 375 degrees for 15 minutes.
* you can use instant Betty Crocker Potato Buds, 1 cup mixed with enough hot water to moisten well.
Variation: Bake ahead and still serve hot – Remove rolls from the oven when they are lightly browned (10 minutes baking time). Cool, wrap in groups of 12 in aluminum foil. When ready to reheat place foil packs in a 350 degree oven, for 12-15 minutes.