2 pkgs. yeast
1/2 c. lukewarm water
2/3 c. shortening
3/ tsp. salt
1/2 c. sugar
1 c. potatoes, cooked & mashed
1 c. scalded milk
2 eggs
6 to 8 c. plain flour

To mashed potatoes, add shortening, sugar, salt and eggs in large mixing bowl. Cream well. Dissolve yeast in lukewarm water. Add to lukewarm milk, then add to potato mixture and cool. Add sifted flour to make a stiff dough.

Toss on floured board and knead well. Put into large bowl and let rise until double in bulk. Knead lightly. Rub top with melted butter. Cover and place in refrigerator until ready to use.

About 1 1/2 hours before baking time, pinch off dough. Shape into rolls or loaf as desired. Cover and let rise until double in bulk. Bake rolls at 400 or 425 degrees for 15 to 20 minutes. Bake loaf bread at 375 degrees for 35 to 40 minutes.