1 c. mashed potatoes
1 pkg. dry yeast
1/2 c. lukewarm water (leftover from boiling potatoes)
2/3 c. Crisco shortening
2/3 c. sugar
1 c. milk, scalded
2 eggs, well beaten
1 tsp. salt
6 to 8 c. flour

Dissolve yeast in warm water. Add shortening, sugar, salt and mashed potato to scalded milk. When cool, add yeast. Blend well with eggs and add enough flour to make dough stiff enough to handle. Place in a well greased bowl and cover. Refrigerate overnight. Remove from refrigerator. Knead dough thoroughly. Shape into 1/2 inch rolls, place in a well greased cake pan. Let rise until double in size (about 2 hours). Bake at 450 degree oven until brown (12 to 15 minutes).

To precook, bake at 275 degrees for 20 to 30 minutes. Cool and freeze. To serve, bring rolls to room temperature, bake 6 to 7 minutes in 400 degree oven. 5 dozen.