Source: Washington State Potatoes

2 cups warm water (105 to 115 degrees F)
1/2 ounce active dry yeast
8 ounces dehydrated potato flour
1/2 cup granulated sugar
2 teaspoons salt
3/4 cup butter or margarine
3 eggs
2 1/2 pounds all-purpose flour

Dissolve yeast in warm water. Combine potato flour, sugar and salt in mixer bowl; mix well. Add dissolved yeast mixture, butter and eggs; mix well.

Beat in 6 to 8 cups flour. Gradually mix in remaining flour to make soft dough.

Using a dough hook, mix 7 to 8 minutes or until dough is smooth and elastic.

Place in a greased bowl, turning to coat all surfaces of dough. Cover and let rise in warm place about 1 1/2 hours or until doubled in bulk.

Punch down and shape into 2-inch balls. Place in a lightly greased sheet pan about 1 inch apart. cover and let rise in warm place about 1 hour until doubled in bulk.

Bake at 400 degrees F for 15 to 20 minutes or until browned and rolls sound hollow when lightly tapped on top.

Yields 6 dozen rolls.

Tips: Dough keeps well in refrigerator. Refrigerate after first rising. Return to room temperature before shaping and baking. Rolls may be frozen after cooling completely. Wrap in freezer bag. Reheat in foil at 350 degrees F 15 to 20 minutes.