1 c. milk, scalded
1 c. hot mashed potatoes
1/2 c. shortening
1/4 c. sugar
2 tsp. salt
1 pkg. granular yeast
1/2 c. lukewarm water
2 beaten eggs
5 to 6 c. flour

Combine milk, potatoes, shortening, sugar and salt in a large mixing bowl; let stand until lukewarm. Add yeast, softened in water; add eggs. Add 1 1/2 cups flour and beat well. Cover and let stand in a warm place 1 hour or until full of bubbles. Stir in 3 1/2 to 4 1/2 cups flour to make fairly stiff dough. Knead until smooth on lightly floured surface. Return to greased mixing bowl; grease top of dough.

Cover and chill in refrigerator. About 1 1/2 hours before serving time, shape desired number of rolls with greased hands. Place on greased pans; let rise for 1 1/4 hours or until doubled in bulk.

Bake in a hot 425°F oven for 15 to 20 minutes. Punch down unused dough and return to refrigerator.

Makes 3 dozen medium sized rolls.