1 pkg. dry yeast
1/2 c. lukewarm water
2/3 c. butter
1 c. mashed potatoes
Flour to make soft dough (approx. 5 to 6 c.)
1/2 c. sugar
3/4 tsp. salt
2 eggs
1 c. milk

Cook potatoes until soft, drain and cool. Scald milk and cool. Place milk, potatoes and sugar into blender and blend until smooth. Pour into mixing bowl and add butter, 1 cup of flour and eggs. Mix well.

Meantime, add yeast to lukewarm water. (I like to add 2 teaspoons of sugar to this to start the yeast action.) Add to first mixture and work in enough flour to make a soft dough that can be handled. Pour on well floured pastry cloth and knead well to make smooth and elastic.

Place in a greased container, cover and keep in refrigerator until ready to use. Dough will probably rise and need to be worked down once or twice until it becomes cold enough to stop the action of the yeast. When ready to use, turn into lightly floured pastry cloth, knead lightly and form into desired shape. Let rise until doubled and bake at 375 degrees until light brown.

If desired, dough can be used at once but it should be allowed to rise until doubled in bulk before rolls are formed.