1 c. milk, scalded
1 c. mashed potatoes
2/3 c. vegetable shortening
1 tsp. salt
2/3 c. sugar
1 yeast cake
1/2 c. lukewarm water
2 eggs, well beaten
5-6 c. flour
Melted butter

Combine milk, potatoes, shortening, salt and sugar in large bowl. Let stand until lukewarm. Dissolve yeast in water; add to potato mixture. Stir in eggs. Add 1 1/2 cups of the flour. Beat well. Continue to add flour until dough is stiff. Turn out onto floured board and knead thoroughly. Place in greased bowl. Brush oil over top of dough and cover loosely. Let rise 2 hours.

Put in refrigerator to chill. About 1 1/2 hours before serving time, roll out dough to 1/2 inch thick. Cut into 2-inch diamonds. Pull diamonds at opposite ends to elongate. Dip in melted butter. Arrange diamonds in 2 well-buttered 2-quart ring molds. Arrange a second layer of diamonds on top of first layer, staggering diamonds so they are not on top of each other.

Continue layering dough evenly in both ring molds until all dough is used. Let rise until double in size, at least 1 hour. Bake at 400 degrees for 20-25 minutes. Makes 2 rings. Pull apart to serve.