3/4 c. shortening
1 c. sugar
2 eggs
2 tsp. salt
1 tsp. mace
1 c. warm mashed potatoes
1 c. warm potato water
2 pkgs. active dry yeast, dissolved in 1/2 c. water (warm)
6 c. (approx.) all purpose flour

Cream shortening, sugar, eggs, salt and mace. Add potatoes, potato water, yeast and gradually enough flour to make a stiff dough. Knead well, adding flour as needed but do not exceed 8 cups of flour in all. Place in large greased bowl. Cover and let rise in warm place until doubled in bulk. Shape into buns and let rise again until double. Bake in a 400 degree oven until browned, 15 to 20 minutes.