1 sm. potato, pared & cubed
1 c. water
4 to 4 1/2 c. all-purpose flour
1 pkg. active dry yeast
1 1/4 c. milk
1/4 c. white sugar
1/4 c. shortening
1 1/2 tsp. salt
1 egg

In saucepan, cook potato, covered in the water until tender, 10 to 15 minutes. Drain. Mash potato and measure 1/2 cup mashed potato; set aside. In large mixing bowl, combine 2 cups of the flour and yeast. In saucepan, heat together milk, sugar, shortening and salt just until warm (115 to 120 degrees), stirring constantly until shortening almost melts. Add to dry mixture in mixing bowl; add egg and mashed potato. Beat at low speed of electric mixer for 1/2 minute, scraping sides of bowl constantly. Beat 3 minutes at high speed. By hand, stir in enough of the remaining flour to make a soft dough. Turn out onto lightly floured surface and knead until smooth and elastic, 6 to 8 minutes. Shape in a ball. Place in lightly greased bowl, turning once to grease surface. Cover and let rise in warm place until double, about 1 hour. Punch down; turn out on lightly floured surface. Cover; let rest 10 minutes. Shape into rolls. Place on greased baking sheets. Cover; let rise in warm place until almost double, about 1 hour. Bake in preheated oven (400 degrees) for 10 to 12 minutes. Makes 2 dozen rolls.