1 pkg. active dry yeast
1/4 c. very warm water (110 to 115 degrees)
1/2 c. boiling hot milk
1/3 c. shortening or butter
1/4 c. sugar
1 1/2 tsp. salt
1 c. unseasoned mashed potatoes
2 eggs, beaten
3 1/2 to 3 3/4 c. unsifted all-purpose flour
1/4 c. butter, melted
1/2 c. yellow cornmeal

1. Soften yeast in very warm water, set aside.

2. Pour boiling hot milk into a large mixing bowl over shortening, sugar and salt. Stir until shortening melts. Stir in potatoes and eggs and cool to lukewarm.

3. Stir in yeast, then stir in half the flour. Beat until batter is smooth and thick. Gradually blend in remaining flour. Adding enough to make a moderately soft dough.

4. Turn dough out onto heavily floured board and knead about 5 minutes until dough is smooth and elastic, add flour as needed to keep dough from sticking.

5. Place in greased bowl. Turn dough over so that top is greased and cover. Let rise in warm place until doubled in bulk, about 1 1/2 hours.

6. Punch down dough and divide in half. Cut each half into 12-even-sized pieces and shape into small balls.

7. Roll each ball in melted butter, then in cornmeal and place 1 1/2 inches apart in 3 greased 8 or 9 inch cake pans. Cover loosely with a dish towel. Let rise in warm place until doubled, about 40 to 45 minutes.

8. Preheat oven to 400 degrees. Bake rolls 15 to 20 minutes or until golden brown. Serve warm in napkin-lined basket. Makes 24 rolls.