1 c. mashed potatoes
1/2 c. sugar
1 1/2 c. tepid water to dissolve pkg. yeast
1-2 eggs
1 tbsp. salt
Crisco, just a big handful
7-8 c. plain White Lily flour

Cream hot potatoes and sugar. Add water and yeast water. Let stand and rise (cover). Add beaten egg and salt. Stir in flour and when right consistency knead a few times. Divide dough in half and put in greased bowls. Will keep about 2 weeks. Grease muffin tins and bake at 350 degrees. A very old recipe of my sister, Carrie.