2 eggs
1 pkg. yeast
1/2 c. lukewarm water
1 c. scalded milk
Flour
2/3 c. cooking oil
1/2 c. sugar
1 tsp. salt
1 c. mashed potatoes

Dissolve yeast in warm water. Mix milk with cooking oil, sugar, salt and potatoes. Cool to lukewarm and add yeast. Mix thoroughly and add enough flour for thin batter. Cover and let set in warm place until double in bulk. Add beaten eggs. Stir in enough flour to make a stiff dough. Refrigerate. (Will keep several days.)

Before baking, pinch off amount needed. Roll on floured board. Cut out rolls or place in greased muffin tins. Let rise 1 hour before baking. Bake at 375 degrees for about 15-20 minutes or until brown.