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1 c. milk
2 Tbsp. sugar
2 tsp. salt
1/4 c. margarine
1 c. warm water (105~ to 115~)
1 pkg. active dry yeast
2 eggs, beaten
1 c. instant potato flakes
4 1/2 to 5 1/2 c. unsifted

Scald milk; stir in sugar, salt and margarine. Cool to
lukewarm. Measure warm water into large warm bowl. Sprinkle
in yeast; stir until dissolved. Stir in lukewarm milk mix-
ture, eggs, instant potatoes and 2 cups flour. Beat until
smooth. Stir in enough additional flour to make a slightly
stiff dough. Turn dough out onto lightly floured board, knead
until smooth and elastic, about 8 minutes. Place in a greased
bowl, turning to grease top. Cover; let rise in warm place,
free from draft, until doubled in bulk, about 1 hour.
Punch dough down; turn out onto lightly floured board.
Divide dough in half; then each half into 12 equal pieces and
form into smooth balls. Place in 2 greased 9-inch round cake
pans. Cover, let rise in a warm draft free place until doubled
in bulk, about 30 minutes. Bake at 400 degrees for about 20 minutes
or until done. Remove from pans and cool on wire racks.

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