Rolls

5 cups warm water

4 Tbsp. yeast (or 3 Tbsp. instant SAF)

1 cup dry milk

1 cup potato flakes

½ cup sugar

2 Tbsp. salt

½ cup oil

2 Tbsp. dough enhancer

2 eggs

11 cups flour

Combine all ingredients in mixer except flour and let sit for 15 minutes.

Turn mixer to medium speed and slowly add flour. Once all added, mix for 7 minutes.

Put dough in large greased bowl, cover with greased plastic wrap and let double in size. Toss onto floured counter and gently roll to inch thickness.

Cut out circles with a cookie cutter. Dough cannot be re-rolled so cut circles using most of the dough.

Place circles on greased cookie sheet and rise again until double. Bake 350° or until golden brown.

CINNAMON ROLLS

Toss raised dough onto floured counter and divide into 2 large dough balls.  Roll each into inch thickness.  Sprinkle with brown sugar and cinnamon.  Roll lengthwise.

Slice into 1 inch rolls using unflavored floss and place on greased cookie sheet.  Let rise again until double.