6 c. flour
1/2 c. shortening
1 c. hot mashed potatoes
2 tsp. salt
2/3 c. sugar
2 c. lukewarm milk
1 pkg. dry yeast
2 eggs

Make instant mashed potatoes according to package directions. Add shortening and mix well with spoon. Stir in sugar and salt. Heat milk in microwave for two minutes on full power. Stir milk to distribute heat and add yeast; then stir yeast in milk. Add milk with yeast to above mixture. Add eggs. Gradually add flour until good consistency. Knead dough and allow to rise until double in size (2 1/2 to 3 hours). Make into rolls and allow to rise again until double (1 1/2 to 2 hours). Bake 400 degrees for 10 to 15 minutes.

DIETITIAN'S NOTE:

1/2 cup butter which lists liquid oil as the first ingredient may be substituted for the shortening. Use skim milk both in the recipe and in reconstituting the mashed potatoes. For added fiber, substitute 1/2 whole wheat flour for the white flour.