1/2 c. mashed potatoes
1 c. milk
1/4 c. shortening
1/4 c. sugar
1 tsp. salt
1 pkg. dry yeast
1/4 c. warm water (110 to 115 degrees)
4 to 4 1/2 c. sifted all-purpose flour
1 egg

Prepare potatoes from package instant mashed potatoes. Do not season. Scald milk and add shortening, sugar, salt and potatoes. Cool to luke warm, sprinkle yeast on warm water, stir to dissolve. Combine milk mixture, yeast, 2 cups flour, and egg. Beat well by hand or mixer to make smooth mixture. Stir in enough remaining flour a little at a time to make a soft dough that leaves the sides of the bowl. Turn onto lightly floured board and knead until satiny and elastic 5 to 10 minutes. Place in lightly greased bowl, turn dough to grease top. Cover and let rise in warm place until doubled 1 - 1 1/2 inch. Punch down, turn onto board. Shape into a ball, cover and let rest 10 minutes. Shape into rolls. Roll dough 1/4 inch thick on lightly floured board. Cut in rounds with 2 1/2 floured biscuit or cookie cutter. Brush with melted butter. Make a crease in each round just off center with back of table knife. fold larger side of each round over other side overlapping slightly. Seal end edges. Brush with melted butter; place rolls about 1 inch apart on greased baking sheet. Cover and let rise until almost doubled about 1 hour. Bake in hot oven 400 degrees 10-12 minutes. Makes 16-18 rolls.