1 pkg. yeast
1/2 c. lukewarm water
1 c. smoothly mashed potatoes (I use leftovers)
1/2 c. hot water + 1/2 c. hot milk, combined
1 c. butter (or 7/8 c. lard)
2/3 c. sugar
1 tbsp. salt
2 eggs, beaten
8 c. flour

Soften yeast in lukewarm water and set aside. Combine hot mashed potatoes (warm in microwave) with water-milk mixture, butter, sugar and salt and stir until butter is melted. When this mixture is lukewarm, add the yeast and eggs. Then work in 4 cups flour, 1 cup at a time. When well mixed, work in 3 1/2 cups more flour (1/2 cup is for flouring the board). Knead the dough on a well floured board, working in the final 1/2 cup flour as you knead. When the dough is smooth and satiny, shape it into balls, place in a buttered bowl, cover with a cloth and set aside to rise in a warm place.

When the dough has doubled in bulk, punch it down. Now, working with 1/4 of the dough at a time, roll it to a thickness of 1/4" on a well floured pastry cloth. cut into 2" rounds, brush with melted butter and then fold, overlapping the top over the lower portion and pinching the edges well together. Place rolls on a baking sheet, cover with a cloth, and allow to rise in a warm place until doubled in bulk.

Bake at 425 degrees for 10 minutes or until golden brown. Yield: about 12 dozen rolls.