2 med. potatoes, peeled & chopped
1 pkg. dry yeast
1 c. warm water (105-115 degrees)
3/4 c. sugar
1/2 c. butter
1/2 c. shortening
1 1/2 tsp. salt
About 7 c. all purpose flour

Cook potatoes in boiling water to cover 10 minutes or until tender. Drain potatoes, reserving 1 cup liquid (add water to equal 1 cup, if necessary). Set potato water aside. Mash potatoes. Measure 1 cup mashed potatoes; set aside.

Dissolve yeast in warm water; let stand 5 minutes; set aside. Combine 1 cup mashed potatoes, sugar, butter and shortening in a large mixing bowl. Cool to 105 to 115 degrees; stir in yeast mixture, mixing well. Let stand at room temperature 2 hours.

Add salt and potato water; gradually stir in enough flour to make a soft dough. Place the dough in a well greased bowl, turning to grease top. Cover bowl and refrigerate the dough overnight.

Punch dough down; divide into thirds. Shape each portion into 12 (1 1/2") balls. Place in 3 greased 9" round cake pans; cover and let rise in a warm place, 85 degrees, free from drafts, 40 minutes or until doubled in bulk. Bake at 400 degrees for 18 to 20 minutes or until golden. Yield: 3 dozen.