MMMMM----- Recipe via Meal-Master (tm) v8.01
       Title: Golden Potato Rolls
  Categories: Diabetic, Breads/bm, Vegetables
       Yield: 1 batch
       1 pk Active dry yeast (1/4 oz.)        1/2 c  Sugar
     1/2 c  Warm water                          2 ts Salt
            -(110-115 degrees F.)               8 c  To 8 1/2 C A-p flour,
       1 c  Milk                                     -divided
     3/4 c  Shortening or margarine             2    Eggs, beaten
   1 1/4 c  Leftover mashed potatoes       
   Dissolve yeast in water; set aside. In a saucepan, combine milk,
   shortening, and potatoes; cook and stir over low heat just until
   shortening is melted. Remove from the heat and place in a large bowl
   with sugar, salt, 2 cups of flour and the yeast mixture. Add eggs;
   mix well. Cover loosely and allow to stand for 2 hours (the dough
   will be like a sponge). Stir in enough of the remaining flour to make
   a soft dough. Turn out onto a floured surface and knead until smooth
   and elastic, about 6 minutes. Place in a greased bowl, turning once
   to grease top. Cover and let rise in a warm place until doubled,
   about 1 hour. Punch down and divide into thirds. On a floured surface
   roll each portion into a 12 inch circle. Cut each circle into 12 pie
   shape wedges. Beginning at the wide end, roll up each wedge. Place
   rolls, point side down, on greased baking sheets. Cover and let rise
   30 minutes or until nearly doubled. Bake at 400 degrees F. for 15
   minutes or until golden. Yield: 3 dozen.
   Diabetic Exchanges: One roll (prepared with skim milk and margarine)
   equals 1 1/2 starch, 1 fat; also, 170 calories, 168 mg sodium, 12 mg
   cholesterol, 28 gm carbohydrate, 4 gm protein, 5 gm fat.
   SOURCE*Noni Ruegner, SaltLake City, UT, Country Woman
   Magazine,Sept/Oct93 POSTED BY: Jim Bodle 12/93