2 sm. potatoes
1 1/8 c. potato liquid
1 1/8 c. scalded milk
2 yeast cakes
2 tbsp. Crisco
7 1/4 c. sifted flour
3 tbsp. sugar
1 tbsp. salt

Cook potatoes and save the liquid. In bowl mix potato liquid and milk. When liquid is lukewarm add yeast and Crisco mix in mixer until foamy. Let rest about a second. Mix flour, sugar and salt. Mix small amounts of flour mixture into liquid until all of flour is used. Turn dough into greased bowl. Let rise until doubled in size. Punch down with fist and form small balls. Place in greased baking pan. Cover with damp dish towel until double in size. Bake at 425 degrees for 25 minutes.