1 qt. milk
1 c. mashed potatoes (prepared instant can be used)
1 c. sugar
1 c. shortening
1 (1/4 oz.) pkg. active dry yeast
1/2 c. warm (110 to 120 degree) water
11 to 12 c. flour
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda

Scald milk and pour over potatoes in large bowl. Add sugar and shortening, then cool to lukewarm. Dissolve yeast in warm water, add to potato mixture. Sift together flour, salt, baking powder and soda. Add flour gradually to potato mixture until dough pulls from sides of bowl. Place on floured surface and knead until smooth and elastic, about 10 minutes, adding flour as necessary to keep dough from sticking.

Cover and let stand in warm place until dough has doubled in size, about 1 hour. Knead again for several minutes, then shape into desired number of rolls (dough can be refrigerated and kept for up to a week). Place rolls on greased baking sheet, cover and let rise until doubled in size, about 2 hours. Bake at 425 degrees for 15 to 20 minutes or until brown. Makes about 4 dozen large rolls.