1 c. hot mashed potatoes
2/3 c. shortening
1/3 c. sugar
1 tbsp. salt
2 eggs
1 pkg. yeast
1/2 c. lukewarm water (from potatoes or from tap)
1 c. scalded milk, cooled
6 to 8 c. flour (all-purpose)

Put hot potatoes in large mixing bowl. Mash. Add shortening, sugar, salt and eggs, beating well. Dissolve yeast in lukewarm water. Add to lukewarm milk; add this to potato mixture. Sift flour in to make a soft dough; turn out on floured board and knead well. When fairly smooth, place in large, greased bowl. Cover and let rise until doubled. Punch down. Brush top of dough with melted butter. Cover and refrigerate until ready to use. Dough keeps well for several days.

About 1 1/2 hours before baking, pinch off dough and shape into rolls as desired. Place on greased baking pan. Cover with light cloth and let rise until almost double.

Bake at 400°F for 15 or 20 minutes.