1/4 c. instant mashed potato granules
1/4 c. milk
1 tbsp. butter
1/2 c. sugar
1/2 c. warm water (105-115 degrees)
1 pkg. active dry yeast
6-7 c. sifted all-purpose flour
Melted butter
1 c. milk
1/4 tsp. salt
1 1/2 tsp. salt
2 eggs
2/3 c. shortening

1. Make mashed potatoes according to package label, using 1/2 cup water, 1/4 cup milk, 1/4 teaspoon salt and 1 tablespoon butter. Set aside.

2. In medium saucepan heat milk until bubbles form around edge of pan; remove from heat. Add shortening, sugar, salt and mashed potato, stirring until shortening is melted. Cool to lukewarm.

3. If possible, check temperature of warm water with thermometer. Sprinkle yeast over water in large bowl; stir until dissolved.

4. Add eggs, potato mixture and 3 cups flour; with wooden spoon, beat until smooth.

5. Gradually add just enough of remaining flour, mixing with wooden spoon or hands, to make dough stiff enough to leave side of bowl.

6. Turn dough onto lightly floured surface. Knead until smooth and elastic, about 10 minutes.

7. Place in greased large bowl; brush top with melted butter. Cover with towel; let rise in warm place.