1 3/4 c. scalded milk
1/2 c. sugar
1 tbsp. salt
1 c. mashed potatoes
2 beaten eggs
1/2 c. shortening (Crisco)
2 cakes yeast (dry or cake)
1/4 c. lukewarm water
7 c. bread flour - sift before measuring

Add yeast to lukewarm water and set aside until dissolved. Mix scalded milk, sugar, salt, shortening, beaten eggs and potatoes. When this is lukewarm add yeast mixture, 3 cups of flour and beat for 5 minutes. Stir in gradually the remaining 4 cups of flour, but do not knead. The dough will be rather soft and sticky.

Place the dough in a greased bowl, cover with waxed paper and store in refrigerator to have on hand. If you are going to bake same day, let dough rise once, work it down, but do not knead. Grease pan, pull off a cut dough dip in butter and place in pan. Butter keeps rolls from sticking together. Best if left to rise overnight. Add as little flour as possible when rolling. Bake in 425 degree oven for 15-20 minutes.

For Cinnamon Rolls - Pat out large rectangle and cover with mixture of sugar and cinnamon. Sprinkle liberally with raisins and chopped nuts. Roll jelly roll style and cut about 3/4 inch wide. Bake on cookie sheet (greased) at 400 degrees for 15 minutes.