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1
For dough, combine warm water, yeast, and the 1 teaspoon sugar; stir to dissolve yeast; set aside.
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2
In a large bowl, mix 1-1/2 cups of the flour, 2 tablespoons sugar, and the 1/2 teaspoon salt.
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3
Make a well in the center; stir in egg.
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4
Heat milk to 100F and stir into flour mixture.
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5
Stir in 2 tablespoons melted margarine and the oil.
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6
Stir in yeast mixture.
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7
Using a spoon, stir in as much of the remaining flour as you can.
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8
Turn out onto a floured surface.
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9
Knead in enough remaining flour to make a oderately stiff dough that is smooth and elastic (6 to 8 minutes total).
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10
Shape into a ball and place in a greased bowl.
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11
Turn dough once and cover.
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12
Let rise in a warm place until double (about 1 hour).
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13
Meanwhile for filling, place potatoes in a medium saucepan; add water to cover.
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14
Sprinkle with a little salt.
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15
Bring to boiling.
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16
Reduce heat and simmer, covered, for 20 to 25 minutes or until tender and drain.
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17
Add cheese, 2 tablespoons margarine or butter, and the 1/4 teaspoon
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18
Punch dough down.
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19
Turn out onto a lightly floured surface.
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20
Divide dough in half.
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21
Cover and let rest 10 minutes.
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22
On a lightly floured surface, roll one portion of dough into a 15x12-inch rectangle.
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23
Transfer rectangle to a lightly greased baking sheet.
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24
Spread filling over dough to within 1 inch of edges.
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25
Roll remaining dough to a 15x12-inch rectangle; place over filling.
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26
Pinch edges to seal.
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27
Prick dough every 2 inches to allow steam to escape.
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28
Bake in a 400u00b0F. oven about 20 minutes or until golden brown, covering with foil the last 5 minutes.
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29
Brush with 1 tablespoon melted margarine.
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30
Serve warm or cool.
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31
NOTE: you can also add sautee sliced onions and garlic to the mashed potatoes for more flavor, if you like.
