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POTATO HOT ROLLS 
1 pkg. yeast
1 1/4 c. warm water
1 1/2 tsp. salt
1 c. mashed potatoes
2/3 c. shortening
2/3 c. sugar
2 eggs
6-7 c. flour

Dissolve yeast in 1/2 cup warm water. Cream shortening, potatoes, sugar and eggs; add salt and yeast mixture. Add 1 cup flour, then rest of water. Mix well, add about 5 cups flour; use rest of flour to knead well into a soft dough. Place dough in a greased bowl and let rise until double in size. At this point dough can be made into rolls or stored in refrigerator until needed (3 or 4 days maximum). Bake rolls at 350 degrees for about 20 minutes. This dough also makes delicious cinnamon rolls.
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