1 pkg. active dry yeast
1/4 c. warm water
1/4 c. mashed potato flakes
2 tbsp. sugar
2 tbsp. shortening
3 to 3 1/2 c. flour
1 1/2 tsp. salt
1 c. milk, scalded
2 eggs, (1 egg and 1 egg yolk, beaten)

Soften yeast in warm water, combine potato flakes, sugar, shortening, salt, and milk in bowl. Cool to lukewarm, add 1 egg and 1 egg yolk (beaten). Keep other egg white to brush on top. Add flour. Knead on floured board 5 to 7 minutes. Place in greased bowl and cover. Let rise until double 1 to 1 1/2 hours. Cut off small pieces and make into rolls. Put on greased cookie sheet (most sheets you don't need to grease). Let rise about 30 minutes. Brush on egg white and sprinkle with poppy seed. Bake at 425 degrees for 10 to 12 minutes.