1/2 c. warm mashed potatoes
1 1/2 c. warm water
2 pkgs. dry yeast
1/2 c. sugar
1 tbsp. salt
23 eggs
1/2 c. softened butter
6 1/2 c. unsifted flour

If using instant, 1/4 cup hot water, 1 1/2 tablespoons milk, 1 teaspoon butter and 1/4 cup instant potatoes.

Dissolve yeast in 1 1/2 cups warm water, add sugar, salt, and when mixture cools, add 2 eggs, beaten. Add butter, then gradually add mashed potatoes. Gradually add in or mix in the 6 1/2 cups unsifted flour, mix until smooth.

Let rise in refrigerator 2 hours. Punch down. Refrigerate 1 to 3 hours.

2 HOURS BEFORE SERVING: Take out of refrigerate, let rise, then shape into 36 rolls. Bake at 400 degrees for 12 minutes. Makes 36 rolls.

Brush with butter or 1 beaten egg with 2 tablespoons water before baking.

Ronald, WA