Dissolve yeast in warm water. Stir in sugar, salt, cooled, melted margarine, eggs, cooked potatoes, and 4 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Knead on lightly floured board about 5 minutes. Place in greased bowl. Cover and refrigerate at least 8 hours. (can leaved covered in fridge up to 5 days before shaping.) Punch down dough. Shape; keep flour on hand; this is a sticky dough! Let rise 1 1/2 hours before baking. Bake at 350 degrees about 12 to 15 minutes. Makes about 4 dozen.
Place in plastic bag directly from pan. The steam makes the outer roll very soft.

Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Dissolve yeast in 1/4 cup water. Scald milk. Add shortening, sugar, cold water, salt, and molasses. Let cool until lukewarm. Add rye flour; mix well. Add white flour; mix and knead 8 to 10 minutes. Cover and let rise until it's double the size. Punch down. Shape. Let rise again until double. Bake at 350 degrees for 12 to 15 minutes. Makes about 4 dozen.

For onion rye, use onion salt instead of regular and add 1 1/2 Tbsp. instant minced onion and use only 1/4 cup sugar.

For soft outer roll, place in plastic bag while still hot. The moisture will make them soft.

Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.