1 cake yeast
1/2 c. lukewarm water
2/3 c. shortening (I use Fluffo)
1/2 c. sugar
2 tsp. salt
1 c. mashed potatoes
1 c. scalded milk
2 eggs, well beaten
6 c. flour

Dissolve yeast in water. Cream sugar, shortening and salt. Combine creamed mixture and potatoes. Add milk and let stand until lukewarm. Add eggs and yeast. Sift flour and mix thoroughly until smooth and elastic. Put dough in large bowl and cover loosely. Let stand in refrigerator until needed. Shape into walnut-size balls and place 3 in each muffin cup. Let rise 2 to 3 hours. Bake 20 to 30 minutes at 400 degrees.