This recipe was originally used to make incredible yeast raised doughnuts, but was adapted to make dinner rolls by my DIL's family. It was handed down through a couple generation to her, and then, I coaxed her into sharing it with me. I found out that it was a doughnut recipe originally created by Spudnuts doughnut chain in the early 1900's. But it makes wonderful potato rolls, cinnamon rolls, dougnuts, jelly filled Bismarks, and potato bread.
To use potato flakes instead of potatoes, simply look at your box directions to determine how much potato flake in needed to approximate a potato, and gauge accordingly.
DIL's recipe:
Ingredients;
1lb Potatoes (aprox 3 med potatoes) Cooked and mashed. ( you can use instant potatoes if you wish too)
-Reserve 1/2 cup of liquid from boiling potatoes
-Mix: 1 1/2 C warm milk
1/2 C oil
1/2 C sugar
2 eggs
1 TBS salt
If potato water is cool enough add 2TBS of Yeast to water and then add to previous mixture.
Add 7 1/2 C flour ( dough will be soft) and I usually mix the last cup or so into mixture by hand kneading
Let raise till double then roll out and cut into circles. Dip in melted butter, fold in half and place on greased pan.
Let raise again. Bake @ 350 for 15 min until golden brown.
Seeeeeeya; Chief Longwind of the North