Potato Rolls
1 package yeast
1 1/2 cups warm water
2/3 cup butter or margarine
2 eggs
1 cup mashed potatoes or 1/3 cup potato flakes
7-8 cups flour
Dissolve yeast in warm water. Add sugar, salt, butter or margarine, eggs and potatoes. Add four cups of flour and mix. Add rest of flour in gradually. Knead in the bowl. Refrigerate for eight hours. Dough can keep in refrigerator up to five days. Punch down dough, roll out and shape into rolls. Butter lightly. Let rise 1 1/2 to 2 hours. Bake 7-10 minutes at 400 degrees. Makes 3 dozen.
Stuffing
1 cup chopped celery
1 cup chopped onion
1/2 cup butter or margarine
1 teaspoon crushed sage
1/4 teaspoon pepper
1/8 teaspoon salt
8 cups dry bread cubes
1 cup chicken or turkey broth, or water
In a small pan, cook celery, onion and butter until tender. Stir in sage, pepper and salt. Drizzle mix over bread cubes. Add enough broth or water until moist. Bake seperately at 325 degrees for 40-45 minutes or at 375 degrees for 20-30 minutes, or used to stuff an eight to 10 pound turkey. Makes eight to ten servings.
