2 eggs
1/2 c. sugar
1 tsp. salt
3/4 c. shortening
5 c. flour
1 c. milk
1 c. mashed potatoes
1/4 c. warm water
1 pkg. yeast

Scald milk with mashed potatoes, shortening, salt and sugar. Dissolve yeast in 1/4 cup water with a pinch of sugar. When milk mixture is cool, add yeast and beaten eggs. Add flour gradually and stir until well mixed. Knead a few minutes and put in a greased bowl. Let rise and use right away or refrigerate. Dough will keep up to 3 weeks.

FOR CINNAMON ROLLS:

Roll 1/4 of dough on a floured board, 12 x 6 inches wide. Brush with melted butter. Sprinkle with brown sugar and cinnamon. Sprinkle with nuts and raisins. Roll like a jelly roll and cut into 1 inch pieces. Put on a greased pan.

Cover and let rise until double.

Bake at 400 degrees for 20 minutes.

Cool and frost with maple flavored frosting.