1 c. flour
1 c. strained mashed potatoes
3/4 c. shortening, drop in warm milk
1 c. scalded milk, cooled til lukewarm
1/3 cup sugar
2 eggs
1 1/2 tsp. salt
1 pkg active dry yeast
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about 4 c. flour (more or less)

For shortening, use a combination of shortening with some or all butter for best flavor.

Dissolve yeast in lukewarm milk with a pinch of sugar and set aside for 5 minutes.

In a large mixing bowl, combine all ingredients (except for the 4 cups flour) together to make a batter; beat well.

Gradually add about 4 cups more flour (or just enough flour to make a soft dough; the less the better. Dough may be slightly sticky).

Using paddle attachment of mixer knead for 5 minutes, or turn out onto a lightly floured work surface and knead by hand for 8 minutes or until smooth and elastic.

Place dough in a clean, oiled or buttered bowl and turn once to coat. Cover with a damp cloth and let rise in a warm, draft free place until doubled (may take several hours, depending upon humidity and room conditions).

Roll dough out thinly on a lightly floured work surface and brush half of the dough with melted, cooled butter. Fold the dough over (to sandwich the butter). Cut into rounds with a biscuit cutter and let rise again until doubled.

Bake in a 400°F oven for 20-25 minutes (depends on size) or until golden.

Brush tops with butter while still warm, if desired.

Submitted by: CM