7 to 7 1/2 c. flour, sifted
1 1/2 tsp. salt
1 c. lukewarm potatoes
2/3 c. shortening, melted
2/3 c. sugar
1 cake yeast
1 1/2 c. potato water (or tap water)
2 eggs, beaten

Dissolve yeast in 1/4 cup water, add pinch of sugar and let rise. Sift flour, salt, sugar together. Add dissolved yeast, potatoes and water, mix. Add cooled shortening and beaten eggs. Beat in half of the flour mixture, beat until elastic. Add remaining flour mixture gradually and beat well. Knead until dough is elastic. Place in greased bowl covered with wax paper and damp towel. Refrigerate overnight. Divide dough in 4 parts; roll out on flour. Cut in pie shape wedges. Roll each wedge as a jelly roll, place on greased pan. Let rise in warm area until double in bulk. Bake in oven 350 degrees about 25 minutes.