• 2 packages of yeast ( 2 and 1/2 teaspoons)
• 1/2 cup warm water
• 1 cup mashed potatoes, cold. (you can use instant potatoes)
• 2 cups milk, scalded
• 8 cups flour
• 1/2 cup shortening
• 3 eggs
• 2/3 cup sugar
• 2 teaspoons salt

Soften the yeast in the 1/2 cup of warm water. In a bowl, mix together softened yeast, potatoes, milk, shortening, eggs, sugar, salt and 4 cups of the flour. Mix together with a mixmaster until smooth. Add the remaining flour 1 cup at a time and knead well until mixed. You may need to add a little more flour to make a dough that you can handle, but not more than 1/2 a cup more. Turn the dough into a greased bowl and let it raise until double. Divide the dough into thirds and roll out in a circle onto a floured board. Brush with melted butter and cut into 16th. Roll them up as you would croissants. Place rolls on a greased pan and let raise for about 1 hour or until doubled in size. Bake at 350 for about 15-20 minutes.

Makes 48 rolls