2 pkg. dry yeast
1 c. sugar
1 c. shortening
1 qt. scalded milk
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 c. mashed potatoes

Scald milk. Add sugar, shortening and potatoes (I use handful instant potatoes). Cool. Soften yeast in 1/2 cup warm water. Add to cooled milk mixture. Stir in soda, salt, baking powder and enough flour for a soft dough. Let rise about 1 hour. Add flour to make stiff dough, but not too stiff to handle.

Refrigerate, punch down until it stops rising. When needed pinch off and shape into rolls. Let rise until double. Bake at 350 degrees for 30 minutes. Keeps 2 weeks in refrigerator.