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1 pkg. dry yeast
1/2 c. lukewarm potato water
1 c. scalded milk
1/2 c. sugar
2 eggs, beaten
1/2 c. shortening
1 tsp. salt
1 c. mashed potatoes
5 1/2 to 6 c. flour

Cook potatoes, reserving water. Dissolve yeast in 1/2 cup lukewarm potato water. Pour scalded milk over shortening, salt, sugar and mashed potatoes. Beat well and when lukewarm add yeast and mix. Add beaten eggs and blend. Stir in enough flour to make a soft dough.

Turn onto a floured board and knead. Place in greased bowl. Cover with cloth, rise until double. Punch down and roll to 1/2 inch thickness. Cut and shape rolls. Cover and rise until doubled. Bake at 400 degrees about 20 minutes.

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