1 pkg. active dry yeast or 1 cake compressed yeast
1/4 c. water
1/2 c. mashed potatoes
1/4 c. shortening
1/4 c. sugar
1 1/2 tsp. salt
1 c. milk, scalded
1 egg
4 to 4 1/2 c. sifted all-purpose flour

Soften active dry yeast in warm water, or compressed yeast in lukewarm water. Combine potatoes, shortening, sugar, salt and hot milk. Cool to lukewarm.

Add softened yeast and egg. Stir in 2 cups flour; beat well. Stir in remaining flour or enough to make a soft dough. Turn out and knead on a lightly floured surface until smooth and elastic, 6 to 8 minutes.

Place in lightly greased bowl and turn once to grease the surface. Cover and let rise in a warm place until doubled. Punch down. Shape into ball. Cover and let rest 10 minutes.

To form shamrock rolls cut ball in fourths, then cut each fourth into 6 wedges. Form wedges into smooth little balls. Place balls of dough on greased baking sheet-leave room for rising. For leaves snip balls almost to center in 3 places. Then snip at midpoint in edge of each leaf.

Let rolls rise on greased baking sheet until double, about 1 hour. Bake in hot oven (400 degrees) about 10 to 12 minutes. Makes 2 dozen rolls.