1 cake yeast
1 c. shortening
2 eggs
12 c. flour
1 tbsp. salt
1 c. sugar
2 white potatoes, cooked & mashed
1 qt. liquid, at least part milk

Melt shortening in vessel large enough to hold liquid, eggs and potatoes. When melted, add liquid and allow to become only lukewarm.

Add eggs, beat well; add potatoes. While shortening is melting, break yeast into large bowl; add salt and sugar and stir until yeast softens. Gradually add liquid mixture to yeast. Beat well with rotary beater.

Set in warm place for one hour. Stir in flour. Cover bowl and place in refrigerator. Let rise for at least 3 hours before making into rolls. Let rolls rise 1 1/2 hours or until double in size.

Makes 100 to 125 rolls. May be kept several days in the refrigerator. Bake at 400 degrees for 10 to 15 minutes.

TIPS: A moist soft dough makes the best rolls.

Never overheat yeast. Don't rush rolls while rising or baking.