Las Vegas Temple Rolls

1 1/2 quarts hot water (180 degrees)

1 1/2 cups sugar

4 T fast-rising yeast

1/2 cup potato flakes (not potato pearls)

1 cup powdered milk

4 eggs

2 T salt

5 lbs or 16 cups flour divided

1 cup oil

Mix together the hot water, sugar, and yeast, let stand until bubbly.

Add the potatoes, powdered milk, eggs, salt, and five cups flour. When all of these ingredients are mixed together then add the oil and five more cups of flour and mix until combined.

Then add the remaining 5 to six cups of flour one cup at a time until the dough cleans the side of the bowl. Beat just until the dough is smooth.

You want the dough to be as moist as possible. It is better to error or the side of too wet and then add more flour when you pour the dough out on the counter.

Let the dough rise until double in size and then punch it down.

For Dinner Rolls, divide dough into 3 equal portions. Roll dough into a large rectangle about a 1/2 inch thick. Using a pizza slicer cut the dough in half long ways and then slice the dough the opposite way into 14 strips. Then take each strip and tie it into a not.

For sweet rolls, divide dough into 3 portions, and roll into rectangles, like dinner rolls and then mix below ingredients into a paste and spread over, roll and cute!

Paste for cinnamon rolls-

1 lb butter

2 cups brown sugar

2 Tbsp cinnamon

Bake at 350 degrees for 15 - 18 minutes.