Ingredients

  • 1 cup mashed potatoes
  • 2/3 cup shortening
  • 2/3 cup sugar
  • 1 cup milk, scalded
  • 1 level tablespoon salt
  • 2 eggs
  • 5 cups flour (measured before sifting)
  • 1 cake yeast (dissolved in 1/2 cup warm water in which the potatoes were originally boiled)
  • Directions

    While the potatoes are warm, add the shortening, sugar and salt. To this mixture stir in the eggs, 1 at a time, and then add the dissolved yeast cake. Add the milk (cooled) and then stir in 3 cups of the flour. The other 2 cups can be kneaded in until you have dough of very soft consistency. Let rise until double its bulk and then push down and put in refrigerator, preferably overnight. 1 1/2 to 2 1/2 hours before the meal, make the rolls in tins and let rise over moderate heat. Bake in large muffin tins in moderate oven (325 degrees to 375 degrees) for 15 to 20 minutes.

    Yeild: 3 dozen rolls

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