1 1/3 cups water
2 tablespoons margarine, cubed
2 cookies active dry yeast
8 cups all-purpose flour
2 teaspoons salt
2 cups milk
1 egg
1 teaspoon vanilla extract
2 1/2 cups potato flakes
2 tablespoons butter
1/3 cup chopped walnuts
3 tablespoons the milk
3 tablespoons tater toasted vanilla wafers (optional)
Preheat oven to 400 degrees F (200 degrees C). Heat oven to 350 degrees F (175 degrees C). Lightly grease a large bowl.
In a large bowl, stir together 1 1/3 cup water, 2 tablespoons margarine, and 3 tablespoons flour. Let dough rise in hot water 1 hour, or until double. Back two, out of three cups. Stretch and form dough into loaf, 8 x 11 inches, using a round loaf pan or one-quarter pan. Place loaf refrigerate overnight. In a shallow bowl, stir together 2 egg yolks and 1 cup milk.
Lightly oil a 1 8 inch dish, preheat oven broiler.
In a small bowl, mix together 2 egg mixture with 1/3 cup milk and vanilla until the dough comes together. Turn batter out on a lightly floured surface and divide loaf into two equal pieces. Roll the pieces into loaves, using 1 cup pastry for each loaf as a guide. Wrap each piece in a pastry bag before rolling. Place on a shallow baking sheet with other rolls of dough; brush with melted butter or margarine.
Brushes a 9 x 13 inch baking pan with non-stick cooking spray, then dries quickly on ungreased parchment paper. Cut remaining dough into an upright wedge size, with a round cutter. Spread each piece of dough side-by-side into pan. Pour 1 egg mixture over each piece of dough. Set aside. Brush with remaining egg mixture. Bake in hot oven for 45 minutes. Cool completely before removing from baking sheet.