2 pkg. active dry yeast
1 c. hot mashed potatoes
1/2 c. sugar
2 c. milk (scalded)
6 to 8 c. flour
1/2 c. water
1/2 c. shortening
3 tsp. salt
2 eggs

Soften active dry yeast in warm water. Combine potatoes, shortening, sugar, salt and hot milk. Cool to lukewarm, add softened yeast and eggs. Stir in 3 cups flour. Beat well, stir in remaining flour (or enough to make soft dough). Knead on lightly floured surface until smooth and elastic (6 to 8 minutes). Place in lightly greased bowl, turning once to grease surface, cover and let double (about 1 hour) in warm place.

Punch down, shape into 1 big ball. Cover and let rest 10 minutes. Shape into rolls, place on greased cookie sheet and let rise until almost double (about 1 hour). Bake in hot 400 degree oven for 10 to 12 minutes or until golden brown. Butter top of buns while hot from oven. Can freeze - warm up in foil.