1 c. freshly cooked, mashed potatoes
2/3 c. shortening
1/2 c. sugar
1 tsp. salt
6 or 7 c. flour
2 eggs
1 c. milk
1 yeast cake or 1 pkg. granular yeast
1/2 c. lukewarm water

Mix together the mashed potatoes, shortening, salt, sugar, and beaten eggs. Scald the milk and let it cool; add yeast dissolved in lukewarm water. Combine with potato mixture. (This first part can be beaten with electric beater, or in blender or processor.) Add flour. Put out on floured board and knead until smooth and elastic. Place in large greased bowl; cover with damp cloth and let rise until doubled in bulk.

You can now divide the dough and put part of it in the refrigerator for later baking. Place it in a greased bowl and cover it. It can be punched down as it will rise some in the refrigerator.

Take the other part of the dough and shape it into whatever kind of rolls you wish to make. To make Clover Leaf Rolls, pinch off small pieces and form them into small balls; place three balls in each greased muffin cup. Pull them smooth on top with the fold on the bottom.

For Dinner Rolls, make larger balls of dough and place together in one pan in rows.

To make Twists, braid two pieces of dough which has been rolled with the palm of the hand. After shaping the rolls as desired, let them rise again until light. Bake in preheated oven at 375-400 degrees F. about 15 to 20 minutes. When they are done, brush the tops with butter.