2 c. milk, scalded
1/3 c. sugar
1 tsp. salt if potatoes were salted
1/2 c. butter
Melted butter to brush on later
1 c. warm mashed potatoes
1 (1 oz.) pkg. dry yeast or 1 cake compressed
1/4 c. warm water
Approx. 7 c. sifted flour

Pour scalded milk into large bowl. Stir in sugar, salt, butter and potatoes. Cool to lukewarm.

Dissolve yeast in warm water. Add to milk mixture.

Beat in half of the flour, then stir in remaining flour or enough to make a soft dough. Turn dough out on a lightly floured surface, and knead until smooth, and not sticky.

Place in greased bowl and brush top with melted butter. Cover and let rise until double. Turn out on lightly floured surface.

Cut or pinch off small uniform pieces. Shape and place in greased shallow pans 1/4 inch apart. Cover and let rise until double. Bake at 375 degrees for 20-25 minutes. While hot, brush with melted butter again. Makes about 3 1/2 dozen.