Instructions: In a large bowl, combine 3 cups flour, potato flakes, sugar, salt, ginger, vanilla, and yeast. In medium saucepan, heat milk, water, and margarine until very warm (120-130F). Add warm liquid, pineapple juice, and eggs to flour mixture. Blend with electric mixer at low speed until well moistened; beat at medium speed for 4 minutes.

By hand, stir in 3 cups of flour to form a stiff dough. On a floured surface, knead in 1/2 to 1 cup flour until smooth, about 5 minutes. Place dough in a greased bowl. Cover with clean towel. Let rise until doubled in size, about 90 minutes. Punch dough down.

This is a very light dough and very tasty. It can be shaped into dinner rolls of any shape. I also use this dough to make cinnamon rolls or bread. After shaping the dough into desired forms, let it rise until doubled in size. Bake dinner rolls for 15-20 minutes in a 350F oven (until browned).

NOTES : This might be the version of the Hawaiian King rolls some are looking for. Its a great dough for just about any kind of bread. I cant remember the exact source, but think it was from the Beardstown Ladies investment book published a few years ago.

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