1 c. unseasoned mashed potatoes
2 pkgs. dry yeast
3/4 c. sugar
1 tbsp. salt
2 eggs
2 c. warm water
3/4 c. Crisco
6-7 c. self-rising flour

Stir Crisco into hot potatoes; add sugar and salt. Blend in eggs. Combine yeast with warm water. Beat Crisco mixture with yeast, then add 3 cups of flour. fold in remainder of the flour, bit by bit, until desired consistency is reached for the dough. Store dough in a covered bowl overnight before using.

The next morning, cut and shape rolls, and place in pan. Cover pan and let rise for several hours. Brush butter over rolls and bake in a 450 degree oven for 5-10 minutes or until golden.