1/2 cup shortening
2 cups lukewarm milk
1 cup hot mashed potatoes
1 package dry yeast
1 teaspoon salt
2 eggs
2/3 cup granulated sugar
About 6 cups all−purpose flour
Mix shortening, potatoes, salt and sugar.
Dissolve yeast in milk. Add to potatoes.
Beat eggs in a large bowl. Pour in potato mixture and stir well with a spoon. Add enough flour to make
a soft dough. Rub surface with a little oil. Cover with dish towel and leave in a warm place until
doubled in bulk.
Use hands to form rolls about the size of a large egg. Place in large greased muffin tins. Let rise again
and bake at 450 degrees F for 10 minutes.
Makes 5 dozen rolls.
