Leslie Townsend's Potato Dinner Rolls

Yes, when I say MY dinner roll recipe, I mean I created it! The first time I made it the Homemaking Leader in my ward, who is also a Pastry Chef, went nuts and just sat there buttering one after another(ok that part might have had something to do with the fact that she was pregnant) and said they were the best dinner rolls she'd ever had, and when she had her baby instead of bring a meal she wanted those rolls and a stick of butter. She is not a perso n that hands out compliments so I was kind of speechless.
And if you ever want to kidnap me to make rolls call me! I love to make bread! Call me crazy(everyone else does!) but I am no fan of bread machines, I like kneading the dough by hand, and you can feel it when it makes that change when the gluten is developed and the dough is smooth and elastic. Once you activate that yeast that bread dough has become a living thing, and I have a zen thing going on when I shape the rolls...all is right with the universe. Yeah, I'm weird!

POTATO DINNER ROLLS

Preheat the oven to 350 degrees

3 c. milk Personally I usually do warm water for the liquid and add powdered milk in with the flour because my family members all think they are baby cows and swill milk like sailors swill beer!

1/2 c. warm water

2 pkg. yeast

1/3 c. honey (If you want to use white sugar use ½ cup)

1 stick of butter

3 eggs

1 scant TBSP salt

1 cup instant potato flakes

7- 8 c. flour

Since I use instant yeast it does not need to be proofed, I mix the yeast, potato flakes, salt, and 3 cups of the flour, and powdered milk if you are using that instead of liquid milk. Then in a 4 cup measuring cup I put the butter and honey and then nuke it in the microwave until the butter melts , add the (water or milk)liquid, and if it is not too hot(finger touch) I beat in the eggs(the temp of the liquid mixture should be about 105 degrees, if it's too hot you will kill your yeast) and then stir it into the mixed dry ingredients. Once the sponge has been thoroughly mixed you slowly stir in more flour until it starts pulling away from the sides of the bowl or a sticky ball can be formed and turn it out onto a floured surface and knead for at least 5 minutes until smooth and elastic, adding more flour as needed. Place in a covered greased bowl and allow to rise until double in bulk, punch down and shape into rolls. Makes 2 dozen large rolls or 3 dozen smaller ones. Bake at 350 for 20-30 minutes.

*Note that dough with honey tends to be stickier, so you swill need to flour your hands more often and be careful not to knead TOO MUCH flour into the dough, since if it becomes too stiff the dough will not rise. These rolls always get gobbled up at church dinners, they are so pillowy and melt in your mouth!