Instructions: IN A MEDIUM BOWL, COMBINE YEAST AND WATER. IN A LARGE BOWL, COMBINE MILK, POTATOES, MARGARINE, BUTTER, AND SUGAR. LET COOL TO LUKEWARM, THEN ADD YEAST MIXTURE AND 1/3 OF THE FLOUR. LET STAND FOR 20 MINUTES OR UNTIL BUBBLES FORM. ADD EGGS, SALT, AND REMAINING FLOUR. DOUGH SHOULD BE SOFT.

TURN OUT ONTO A FLOURED SURFACE. KNEAD UNTIL SATINY, ADDING MORE FLOUR AS NEEDED TO KEEP DOUGH FROM STICKING. PLACE IN A GREASED BOWL TURNING TO COAT. LET RISE IN A WARM PLACE UNTIL DOUBLED IN SIZE. SHAPE INTO ROLLS AND BAKE ACCORDING TO INDIVUAL DIRECTIONS OR FORM INTO BALLS ABOUT THE SIZE OF OF A GOLF BALL AND DIP IN MELTED MARGARINE. PLACE SIDES TOUCHING IN A 9" X 13" BAKING PAN. BAKE AT 350 DEG F FOR 20 TO 25 MINUTES OR UNTIL GOLDEN IN COLOR. COOL IN THE PAN OR TURN OUT ONTO CLEAN SURFACE.

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