Peel 2 or 3 potatoes, slice and boil in water until done. Drain, reserve 1 cup liquid. Allow to cool. Mash potatoes and measure 1 cup. Dissolve 2 yeast cakes in 1 cup warm water. Add 6 tablespoons sugar and 2 beaten eggs. Stir in mashed potatoes and then add potato water. Add 1/3 cup soft shortening.

Sift 8 cups plain flour with 2 teaspoons salt. Stir into potato mixture until a soft dough is formed. Place dough in lightly greased bowl, turning to grease top. Cover and refrigerate until ready to use. Remove desired amount, shape into rolls and allow to double in bulk. About 1 hour. Bake in preheated oven 425 degrees until golden brown. Makes 3 dozen or more.