1 cup unseasoned mashed potato
2/3 cup vegetable shortening
1/2 cup granulated sugar
1 teaspoon salt
2 large eggs
1 cup milk
2 (1/4-ounce) packages active dry yeast or 5 teaspoons
1/2 cup warm water
8 cups all-purpose or bread flour
1 tablespoon butter, melted
In a bowl, combine mashed potatoes, shortening, sugar, salt, eggs, and scalded milk.
Dissolve yeast in warm water and add to the potato mixture. Beat in flour to make a stiff dough; kneading well. Place in a large bowl and let rise until doubled, about 1 hour.
Knead the dough briefly. Brush the top with melted butter and refrigerate until ready to bake, about 1 hour. Shape into rolls and let rise about 1 1/2 hours.
Bake at 400*F. for 15 to 20 minutes.
Makes 12.