2 pkg. active dry yeast
1/2 c. warm water
2 c. hot prepared mashed potato flakes (4 servings)
3/4 c. butter
1/2 c. sugar
1 tbsp. salt (optional)
1 1/2 c. scalded milk
2 eggs
7 1/2 to 8 c. sifted all-purpose flour

Soften yeast in warm water (110 degrees). Combine potatoes, shortening, sugar, salt and hot milk. Cool to lukewarm. Add softened yeast and eggs. Stir in 4 cups of flour; beat well. Stir in remaining flour (or enough to make a soft dough). Knead on a lightly floured surface until smooth and elastic. Place in lightly greased bowl, turning once to grease surface.

Cover, let rise until double (about 1 hour). Punch down. Shape in ball. Cove and let rest 10 minutes. Shape in clover leaf rolls (in 3 small balls) and put into greased muffin tins. Let rise covered until almost double (about 1 hour). Bake in hot 400 degrees oven for 10 to 12 minutes. Yield 4 dozen.