2 medium-size potatoes
1/2 c. sugar
3/4 c. shortening
2 c. scalded milk
2 yeast cakes
2 c. flour
3 eggs, beaten together
1 tbsp. salt

Boil potatoes and mash into potato water. Put in shortening and sugar, scalded milk, yeast cakes (dissolved in warm water) and 2 cups flour. Mix well; let stand until twice its size (about 1 hour). Then add eggs, salt and flour enough to make a smooth dough. Cover and place in refrigerator until 2 hours before needed. Bake rolls in preheated oven at 450 degrees.