1 c. mashed potatoes
2 sticks butter
3 whole eggs
7 c. flour
1 1/2 tsp. salt
1 c. sugar
1 1/2 c. lukewarm water
1 pkg. dry yeast

Mix dry yeast in lukewarm water, blend, set aside for later use. Mix potatoes, butter, eggs, salt, and sugar; blend into flour, add yeast mixture. Blend well. Place in greased bowl, cover with cold damp cloth.

Place in refrigerator until ready for use. Roll out like pie crust but not as thin, cut to desired size, butter tops. Let stand for several hours. Bake at 450 degrees for 10 minutes.

For a family of 4, this recipe will furnish rolls for about 3 meals.

1 (#2) box of light crust flour equals 7 cups.