2 med. potatoes
1 pkg. yeast (or 1 cake)
2 eggs
1/3 c. shortening
1/4 c. sugar
2 1/2 tsp. salt
4 1/2-5 c. flour, sifted
1/4 c. soft butter
1/4 c. honey

Cook diced potatoes in 1 cup water until tender. Drain; reserve 3/4 cup water. Mash potatoes and measure 3/4 cup. Soften yeast in 1/4 cup warm water. Beat eggs in large mixing bowl. Add melted shortening, sugar, salt, mashed potatoes, potato water and yeast. Mix well. Blend in sifted flour to form stiff dough. Knead on floured surface until smooth and satiny, 5-7 minutes. Place in greased bowl and cover. Let rise in warm place (85 degrees) until doubled, about 2 hours.

Divide dough in half. Roll out each on floured surface to 15 x 10 inch rectangle. Cut into 12 strips, 10 inches long. Wind each strip loosely around finger. Drop into greased muffin cups. Cover. Let rise in warm place until light, about 1 hour. Blend butter and honey. Brush over rolls to be served same day. Omit glaze if to be stored. Bake at 400 degrees for 12-15 minutes. Makes 2 dozen.