2 packages active dry yeast (may use quick rise yeast)
1/4 cup lukewarm water (110°F)
1 cup cooked white potato
1 cup potato water
1 cup milk
1 cup butter
1 cup sugar
2 egg yolks, well beaten
2 egg whites, beaten until stiff
1 tablespoon salt
7 cups flour

Dissolve yeast in lukewarm water. Stir in potato, potato water, milk, shortening, sugar and egg yolks. Fold in egg whites. Add salt and flour.

If mixture is to be frozen for later use, package in individual bags and freeze. DO NOT allow dough to rise.

Remove from freezer as needed and prepare as follows:

Let rise in pan for 2 hours in a warm, draft-free place. Form into rolls. Roll dough 1 inch thick, dip in melted butter, fold in half and place in pan. Allow to rise for about 1 hour or until doubled.

Bake in a preheated 350°F for 20 minutes.

Makes 36 large or 48 medium rolls.