1 pkg. active dry yeast or 1 cake compressed yeast
1/4 c. water
1/2 c. hot mashed potatoes
1/4 c. shortening
1/4 c. sugar
1 1/2 tbsp. salt
1 c. milk, scalded
1 egg
4 to 4 1/2 c. sifted all purpose flour

Soften yeast in lukewarm water. Combine potatoes, shortening, sugar, salt and hot milk. Cool to lukewarm.

Add softened yeast and egg. Stir in 2 cups flour, beat well. Stir in remaining (or enough to make a soft dough). Knead on lightly floured surface until smooth and elastic (6 to 8 minutes).

Place in lightly greased bowl. Cover, let double (about 1 hour) in warm place. Punch down. Shake in large bowl. Cover and let rest 10 minutes. Shape in rolls and place on greased cookie sheet. Let raise until double (1 hour). Bake in hot oven (400 degrees) 10 to 12 minutes. Makes 2 dozen rolls.