2/3 c. Crisco
1 c. mashed potatoes
3/4 c. sugar
1 tbsp. salt
2 beaten eggs
1 1/2 c. water from boiled potatoes
1 pkg. dry yeast
6 c. flour

Cook potatoes in enough water to reserve 1 1/2 cups. DO NOT SALT potatoes. Stir Crisco into hot mashed potatoes, add sugar and salt. Mix well. Beat in eggs. Dissolve yeast in warm potato water. Add in.

Gradually fold in flour. Store in refrigerator, covered, overnight. Two hours prior to baking, roll batter 1/4-inch thick. Cut with biscuit cutter, dip in melted butter and fold in half. Place on baking pan and let rolls rise in warm place until doubled (approximately 2 hours). Bake at 400 degrees for 10 minutes.