Yeast Rolls, Doughnuts or Long Johns

Recipe by By Ted Hartley of Alberta Canada

This recipe makes light, fluffy and delicious rolls.

	4 eggs (or equivalent powdered eggs)
	1 cup sugar
	2 cups mashed potatoes (or equivalent potato flakes and extra water)
	4 cups milk, scalded (can be reconstituted milk)
	14 cups white flour
	1 tablespoon salt
	4 tablespoons of active dry yeast
	1/2 lb margarine or butter

For sweet rolls, use 2 cups of sugar and 3 tablespoons of yeast. The softer the dough, the lighter the rolls will be. The dough should be much gooier than regular bread dough.

Let rise 2 hours, or until the bulk increases 3 or 4 times. Punch down, then form into rolls. Let rise again. When this has risen up extremely light and fluffy it is ready to cook.

Bake 375 to 400 degrees F until golden brown (about 10 minutes).

Revised: 21 Mar 97

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