1 pkg. dry yeast
1/3 c. butter, softened
1 sm. can evaporated milk
5 c. flour
2/3 c. potato buds
1/2 c. sugar
1 egg

Dissolve yeast in 1/2 cup warm water. Combine potato buds and 1 1/2 cups very hot water in bowl, mixing well. Add next 4 ingredients and yeast mixture, mixing well. Stir in enough flour gradually to make stiff dough. Knead on floured surface until smooth and elastic. Let rise, covered, for 1 1/2 hours or until doubled in bulk. Shape into rolls. Place in greased baking pan. Let rise, covered, for 1 hour. Bake at 350 degrees for 15 minutes. Yield: 3 1/2 dozen.