2 c. milk
1/2 c. sugar
1 tbsp. salt
1/2 c. shortening
1/4 c. (1/2 of 5 serving env.) mashed potato
2 eggs, slightly beaten
2 pkgs. dry yeast or 2 cakes compressed yeast
3/4 c. lukewarm water
7 c. sifted all purpose flour

Scald milk, pour into large bowl. Add sugar, salt, shortening and mashed potato granules. Cool to lukewarm. Add eggs. Soften yeast in lukewarm water, add to cooled milk mixture. Stir in flour to make soft dough. DO NO KNEAD. Dough will be rather soft and sticky. Place in well greased bowl. Cover with towel or aluminum foil.

Store in refrigerator. (Refrigerating makes dough easy to handle for attractive shaping. Dough will keep for at least 3 days.) When ready to use, remove from refrigerator, punch down and shape desired into rolls. Makes 3 to 3 1/2 dozen rolls.

ROLL VARIATIONS; PLAIN AND FANCY:

BOW-KNOTS: Cut dough into small pieces about the size of small eggs. Roll between hands to form pencil shape about 8" long. Tie each length loosely into a knot. Place 2" apart on lightly greased cookie sheet, press ends down on cookie sheet. Cover with towel and let rise in warm place until double in bulk, about 30 minutes. Brush lightly with melted butter. bake at 400 degrees for 12 to 15 minutes or until golden brown.

ROSETTES: Follow directions for shaping bow-knots, then bring one end up and through center of knot, bring other end over the side and under. Let rise and bake as bow knots.

CLOVER-LEAF ROLLS: Cut dough into small pieces and shape into smooth balls. Place three in each greased muffin cup. Let rise and bake as for bow knots.

CINNAMON PECAN ROLLS: Use about 1/3 of roll recipe. Roll dough into 12"x7" rectangle. Spread with soft butter. Sprinkle with sugar and cinnamon. Roll up, beginning at wide side. Seal well by pinching together edges of dough. Cut into 12 slices. Coat a 9" round cake pan or 9" square cake pan with 1/4 cup melted butter; sprinkle with 1/4 cup brown sugar and 1/2 cup coarsely chopped pecans. Place roll slices in pan leaving a small space between each slice. Let rise in warm place until double in bulk, about 45 minutes. Bake at 375 degrees for 20 to 25 minutes. Remove from pan immediately by turning pan over so pecan-sugar mixture is on top.

If using Sesame Seeds and prefer to have them toasted, place sesame seeds in shallow baking pan. Heat in oven at 350 degrees for about 8 to 10 minutes, stirring occasionally until golden brown.