Grandma's Potato Rolls

2 tablespoons YEAST
1 tablespoon SALT
1/2 cup WARM WATER
2 cups MILK, scalded
1 cup POTATOES, mashed
2 EGGS
1/2 cup BUTTER, unsalted
8 - 9 cups FLOUR
1/2 cup SUGAR

Soften yeast in warm water (110º). Combine potatoes, butter, sugar, salt, and hot milk. Cool to lukewarm.

Add softened yeast and eggs. Stir in 2 cups flour; beat well. Stir in remaining flour (or enough to make a soft dough). Knead on lightly floured surface till smooth and elastic (3 to 4 minutes).

Place in lightly greased bowl, turning once to grease surface. Cover; let rise till double (about 1 hour). Punch down. Shape in ball. Cover and let rest 10 minutes. Shape in rolls; place on greased baking sheet. Let rise till almost double (about 1 hour). Bake in hot oven (375º) for 15 to 20 minutes. Makes about 3 dozen rolls.

Scones

1 quart WARM WATER
2 Tbsp. SALT
3/4 cup SUGAR
2/3 cup OIL
3 EGGS
3 Tbsp. YEAST
12 cup FLOUR, approx.

Combine water, sugar and yeast. Let set until yeast is softened. Add oil, salt and eggs. Mix. Add flour, one cup at a time. Knead. Let raise until double in bulk.

Roll out dough and cut into squares. Drop into hot (375 degrees) grease. Brown on one side then turn to the other and brown. Serve with honey butter.

Orange Rolls

1 Tbsp. YEAST
1/2 Cup SUGAR
1/4 Cup WATER
3/4 tsp. SALT
1 Tbsp. SUGAR
 2 EGGS, beaten
1 cup MILK, scalded
4 cups FLOUR
1/2 cup BUTTER, melted

Combine first three ingredients in bowl and let yeast soften. In mixer bowl combine milk, butter, sugar, salt and eggs. Mix together. Add flour one cup at a time. Let raise until double in bulk. Divide in half and roll dough to 1/2 inch thick. Spread orange mixture (below) on dough. Roll and cut into 12 slices. Place in greased cupcake tins. Let raise until double in bulk. Bake at 375˚ until lightly browned. About 15 minutes.

ORANGE FILLING:
1/2 Cup SUGAR
1/3 Cup BUTTER
1 ORANGE RIND, finely grated