Potato Rolls

1/2 cup lukewarm water
2 tablespoons yeast
2 cups very warm milk
3/4 cup sugar
1 tablespoon salt
1/2 cup vegetable oil
1 cup instant potato flakes
1 cup cold water
2 cold eggs
8 cups flour

Directions:
Put flour in a 9x13" cake pan and place in a 150 degree oven so it can warm slightly.  Sprinkle yeast over the top of 1/2 cup lukewarm water and set aside.  Heat milk almost to boiling.  In a large mixing bowl, pour hot milk over sugar, salt and oil; mix well.  Add potato flakes and mix well.  Add cold water and eggs; mix very well.  Add yeast mixture and mix well.  Add 4 cups flour and beat very well with electric mixer.  Add remaining flour 1 cup at a time, mixing well, until dough is too thick to stir.  Knead in enough additional flour to make a soft dough just firm enough to handle (probably still a bit sticky).  Place in a greased bowl; turn over dough so the greased side is on top.  Let rise 10 minutes.  Punch it down and let it rise again in a warm place until dough is doubled in size.  Form into rolls; place in greased pans, and let rise until doubled in size.  Bake at 350 degrees for 20 to 25 minutes or until rolls are browned.

Pumpkin Bread

INGREDIENTS
1 3/4 cups all-purpose flour
1 cup Pure Pumpkin
3/4 cup firmly packed brown sugar
1/2 cup (1 stick) butter
2 large eggs
2 teaspoons pumpkin pie spice*
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder

DIRECTIONS
Preheat oven to 350 degrees.  Grease 9x5-inch loaf pan (or two small pans)
Combine flour, pumpkin, brown sugar, butter, eggs, spice, baking soda, salt and baking powder in large mixer bowl.  Beat at medium speed, scraping bowl often for 1 to 2 minutes until well mixed.  Spoon batter into prepared pan.

Bake for 45 to 55 minutes (or 30 to 35 minutes for small pans) or until toothpick inserted in center comes out clean.  Cool in pan on wire rack 10 minutes; remove to wire rack to cool completely.

* Substitute 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger and 1/4 teaspoon each ground nutmeg and ground cloves for pumpkin pie spice.

** You can add 3/4 cup chocolate chips to batter if you like pumpkin chocolate chip bread!