1 c. cooked mashed potatoes
2/3 c. shortening
2/3 c. sugar
2 1/2 tsp. salt
2 eggs
2 pkgs. dry yeast
1 1/3 c. warm water, 105-115 degrees, separated
6 c. all purpose flour

Cut several potatoes into slices (enough for 1 cup mashed) and boil for 15 minutes (or until soft) and mash.

Cream shortening, gradually add sugar, beating until fluffy. Add salt, mashed potatoes and eggs. Beat until smooth. Dissolve yeast in 2/3 cup warm water. Add yeast mixture and remaining 2/3 cup of warm water to creamed mixture and beat until smooth. Gradually stir in flour to make soft dough. Place dough in a large bowl and cover lightly and let rise in a warm place free from drafts. Let rise about 2 hours or until doubled in size. (For quicker rise, place bowl of dough over a container of hot water.)

Punch dough down and turn out onto a floured surface. Knead lightly 3 or 4 times then divide dough into thirds. Shape one portion into 15 balls and place into a well greased 9" round cake pan. Repeat procedure with remaining portions. Cover and let rise in a warm place free from drafts until doubled in size.

Bake at 375 degrees for 15 to 20 minutes or until browned. Yield: 45 rolls.