Potato Crescent Rolls - cooking recipe

Ingredients

1 pkg. active dry yeast
1/2 c. warm water (110~ to 115~)
1 c. milk
3/4 c. margarine
1 1/4 c. leftover mashed potatoes
1/2 c. sugar
2 tsp. salt
8 to 8 1/2 c. flour, divided
2 eggs, beaten

Preparation

Dissolve yeast in water; set aside.
In a saucepan, combine milk, margarine and potatoes; cook and stir over low heat just until margarine is melted.
Remove from heat and pour in a large bowl.
Stir in sugar, salt, 2 cups flour and yeast mixture.
Add eggs and mix well.
Cover loosely and allow to stand for 2 hours. Stir in enough of the remaining flour to make a soft dough.
Turn out on floured surface and knead until smooth and elastic.
Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about one hour.
Punch down and divide into thirds.