3 pkgs. yeast
1/2 c. warm water
2/3 c. Crisco shortening
1 tsp. salt
1/2 c. sugar
1 c. instant mashed potatoes
2 c. scalded milk
2 eggs
6 to 8 c. sifted self-rising flour

Mix potatoes with hot water; add Crisco, sugar, salt, and eggs in large bowl. Cream well. Dissolve yeast in lukewarm water. Add to milk, then add to potato mixture. Add sifted flour to make stiff dough. Toss on board and knead well. Put in large mixing bowl and let rise until double in size. Knead lightly and cover. Refrigerate until ready for use. 1 1/2 hours before use, pinch off dough and shape into rolls desired. Place in pan and let rise. Bake at 400 degrees until lightly brown.