2 pkgs. active dry yeast
1/2 c. warm water
2 c. hot prepared mashed potatoes
3/4 c. butter
1/2 c. sugar
1 tbsp. salt (optional)
1 1/2 c. scalded milk
2 eggs
7 1/2 to 8 c. sifted all-purpose flour

Soften yeast in warm water (110 degrees). Combine potatoes, shortening, sugar, salt and hot milk. Cool to lukewarm. Add softened yeast and eggs. Stir in remaining flour (or enough to make a soft dough). Knead on lightly floured surface until smooth and elastic. Place in lightly greased bowl, turning once to grease surface. Cover, let rise until double (about 1 hour). Punch down. Shape in ball. Cover and let rest 10 minutes. Dough may be refrigerated covering with damp towel, for one week. When ready to use, shallow muffin pans. Let rise until almost double (about 1 hour). Bake in hot 400 degree oven 10 to 12 minutes. Yield 4 dozen. Leftover mashed potatoes works fine in this recipe.