This recipe comes from my great grandmother, Susan McDaniel Hardin from Rutherford county. It has been adapted somewhat for modern use.

2 c. hot potato water, drained from boiled potatoes
1/2 c. sugar
1 1/2 tsp. salt
2 pkg. yeast (she used blocks)
1 beaten egg
7 c. sifted flour
1/2 c. cooled, melted shortening (lard)
Melted butter for brushing tops of rolls

Cook 4 pared and diced potatoes in 2 1/2 cups water until tender (about 15 minutes). Drain and reserve the hot water.

In a large bowl combine sugar, salt and potato water. Stir until sugar is dissolved. Cool mixture until just warm and into this sprinkle the yeast, stir until dissolved. Then stir in beaten egg. With a wooden spoon, beat in 3 1/2 cups flour until batter is very smooth and elastic. Then beat in melted shortening until well blended. Gradually add the other 3 1/2 cups of flour, working it in with your hands until the dough is no longer sticky. Turn dough onto a lightly floured surface and let it rest covered with a towel for about 10 minutes.

With floured hands, knead dough 8 to 10 minutes or until it is smooth and elastic. Then put it back in greased bowl. Cover with a towel and let rise in a warm place (80 to 85 degrees) until double in bulk, and very light to touch. This will take about 1 1/2 to 2 hours.

Punch down dough, turn it over with rounded side up, brush with melted butter. Cover bowl tightly with wax paper and a damp towel. Store in the refrigerator (or the spring house). Occasionally redampen the towel and punch down dough. To use cut off the amount you need, shape into rolls and let rise until double in bulk. Bake at 425 degrees.

P.S. Recipes like this are undoubtedly why we have Brown n' Serve rolls today.

A personal note: I was raised in a "cooking family." We always celebrated every occasion with a feast of tasty home cooked dishes. My love of cooking comes from my mama (Louise Dobbins) and her sister, my aunt Mag (Ollie Mae Dobbins). These Womack sisters married Dobbins brothers so they ended up with the same last names all of their lives. Most of the recipes I have included in this book have been handed down from these two delightful ladies.