1 c. scalded milk
1 yeast cake or 2 pkgs. dry yeast
1/2 c. lukewarm water
1 c. mashed potatoes
2/3 c. shortening
1/2 c. sugar
1 tsp. salt
2 eggs
6-8 c. sifted flour

Scald milk and set aside. Dissolve yeast in lukewarm water. Mash potatoes; add shortening, sugar, salt and eggs. Cream well. Add lukewarm water and yeast to lukewarm milk. Add to potato mixture. Add sifted flour to make stiff dough. Toss on floured board and knead well. Put into large bowl and let stand until double in bulk. Knead lightly and brush top with melted butter. Place in refrigerator until ready to bake. Pinch off rolls; shape as desired. Cover and let rise until light. Bake at 400 degrees for 15 to 20 minutes.