POTATO ICEBOX ROLLS (makes 5-6 dozen) 1 1/2 cups milk, scalded & cooled to lukewarm 1/2 cup lukewarm unseasoned mashed potato 1/2 cup water from cooking the potato 1/2 cup sugar 1 stick butter, softened 1 pkg yeast 2 tsp salt 6-7 cups flour, or as needed Combine the milk, mashed potato & potato water, sugar, butter, yeast & salt in the large bowl of a mixer. Add 3 cups flour; beat well & allow to rest 15 minutes. Add the remaining 3-4 cups flour gradually to make a stiff but sticky dough. Atach a dough hook to the mixer & process, adding a little flour if necessary, for 5 minutes. (If not using a dough hook, turn the dough out onto a lightly floured surface & knead 10 minutes, until smooth & elastic.) Transfer to a greased bowl; cover tightly & refrigerate. Punch the dough down every hour for3 or 4 hours or until dough is completely chilled. Use immediately or refrigerate up to 5 days. Roll out the dough to 1/2" thickness on a lightly floured surface; cut into desired shapes. Place on a greased baking sheet; cover loosely with a towel. Let rise in a warm place 1 to 1 1/2 hours. Preheat oven to 400°. Bake 15-20 minutes.~~ Carolina Collection These are also good: MELT IN YOUR MOUTH DINNER ROLLS (about 24) 1 pkg dry yeast 1/2 cup warm water 1 TBL sugar 1 tsp baking powder 1 cup milk 1/3 cup margarine (or butter) 1/3 cup sugar Dash of salt 2 eggs, beaten 4 1/2 to 5 1/2 cups flour Add yeast to warm water. Add 1 TBL sugar & baking powder. Let stand 20 minutes. Meanwhile, scald 1 cup milk. Add margarine, 1/3 cup sugar & a dash of salt. Cool. Then add eggs. Add flour & mix. Refrigerate overnight. Roll out 1/2 the dough as you would for pie & brush with melted butter. Cut 12 pie-shaped pieces. Roll each from wide end to pointed end. Place on a greased baking sheet & let rise. Do the same with remaining dough. Bake in a preheated 400° oven for 10 minutes.~~Touches of the Hands & Heart

My 1967 edition of Joy did not have a yeast bread recipe with potatoes in it. But this yeast bread recipe is slightly sweet and does contain fresh mashed potato. You could use the dough for other bread forms, but Moravian Sugar Cake is to die for if you've never tried it! Moravian Sugar Cake 1 1/2 cups boiling water or potato water (the remaining water used to cook potatoes for mashed potatoes) 3/4 cup butter or shortening 1/2 cup sugar 1 t. salt 2 pkgs. yeast or 2 scant TB bulk instant yeast 1 cup plain cooked potatoes, mashed 2 eggs beaten 6-7 cups flour Combine 2 cups flour and the yeast in a large bowl. Combine sugar, salt, butter, potatoes, potato water in saucepan used to cook the potatoes. Warm over low heat to melt the butter. Add to flour/yeast mixture and beat well. Add in beaten eggs and mix until smooth (can use an electric mixer). Add enough flour to form a soft dough. Turn out onto floured surface and knead until smooth and elastic. Place in an oiled bowl, turn dough over to have oiled surface on top. Cover and let rise until doubled in bulk. Press into greased pans (some use 7"-9" foil pie pans) about 1/4" to 1/2" thick. When well risen, using your finger or the handle end of a wooden spoon, punch holes in the dough about 1-inch apart. Fill holes with: 1 lb. light brown sugar, 2 sticks butter and a little water that has been heated in a saucepan. Bake cakes at 350 for about 20 minutes. Do not overbake. Yields: about 7 cakes in pie pans

I know this is a little late to respond, but I make Rotis all the time. I try to limit the amount of wheat I eat, and using flat breads makes that simpler. I always use whole wheat flour, I find King Arthur the best, because it is finely milled and it makes for a smoother dough. Rule of thumb 1/2 as much liquid as flour. So if I am using 1 cup of flour, I use 1/2 cup water (I often use a tablespoon of whey or even yogurt or kefir - adds a little more flavor to the roti) and salt usually between 1/2 & 1 tsp. The dough is always going to be a little different. If the dough is sticky, I add a little more flour, just enough to make sure it is not sticky. I roll it in a ball and coat it in olive oil then let it rest for at least 15 minutes but usually overnight. (Soaking the dough helps remove the phytic acid, making the nutrients more available. This also makes for a more flavorful roti, as it will sour a little.) I knead the dough briefly to mix in the oil, then roll into little balls, which I flatten and roll in flour until I roll them into disks about 6". The trick with rotis is to make sure your pan is in the right heat zone. Too cool, and the roti will just sit on the pan without puffing, too hot and the roti will burn. I normally use a medium hot...it will be different on every stove. Often my first roti wont puff. If it doesn't puff a little, it will be too dense and a little unpleasant to eat. I just remove it and raise the temp before adding the next roti. Once I have the right temp and the rotis puff before burning, I add the original roti back on. Usually within a few seconds it will puff. I use a spatula to press down on the areas that don't puff, to encourage them to puff. ( I only press down on the cooked side, so not until I have flipped the roti at least 1 time.) I think I generally get about a dozen rotis per cup of flour. I don't usually try seasoning them with anything until they are cooked, because I use them for everything. I have slathered with peanut butter, and sprinkled choco chips and covered with a second roti, back on the grill. I make grilled sandwiches with them, eat scrambled eggs in them, use them for tacos/burritos, heat them, and coat them with cinnamon and sugar, they make great quesadillas, and I even throw them back on the griddle on low heat/or in the oven until they get crispy, and use them for crackers.

You don't say what part of dairy you are having a problem with? If it's lactose intolerance, then it's a different "beast" than an allergy to milk. If it is lactose intolerance, then you can actually still consume dairy using a Lactaid supplement to aid the digestion of the milk. Choose high fat sources, such as butter or cream, because they naturally have less lactose in them to begin with. Use ghee, instead of butter, since it is the fat only from butter and the milk solids have been removed. If it's an alergy to milk, you can use nut milks as a dairy substitute. A good book on the subject is, "Not Milk...NUT MILKS!" by Candia Lea Cole. It's easy to make your own at home. Almond milk is a fairly good source for calcium and tastes good. You can get good almonds at a good price from Sam's Club. Coconut oil is a fairly good substitute for butter as a spread on bread. I'd suggest a brand that doesn't have the coconut flavor, such as LouAna brand (I can get it at Wal-Mart in the same area as Crisco). If you start looking at vegan cookbooks and vegan web sites, you will find a lot of useful information about avoiding dairy products. As far as yeast... do you have Candida or thrush? Yeast is not just one thing and you haven't been specific enough. For instance, people who avoid baker's yeast (the kind you use to make bread), often use sourdough (or natural yeast). You'd probably have to start making your own breads, because even most "sourdough" breads made commercially will also include baker's yeast. They are two different types of yeast. Naturally-occuring yeast is on everything, and it's impossible to avoid "yeast". Tortillas will work very well to make sandwich wraps, instead of using yeasted bread. There are other yeast-free flat breads that will substitute well. Good luck. Keep a book of menus and a nice long list of foods you CAN eat. You'll be surprised how much there is out there. Our son had to avoid dairy, and we never felt deprived. -Grainlady