• 2/3 C. shortening
• 2/3 C. granulated sugar
• 1 (1/4 oz.) package active dry yeast
• ½ C. warm water
• 2 eggs, beaten
• 1 C. cold mashed potatoes
• 1 C. milk
• 7 C. all purpose flour
• Salt to taste

Cream shortening and sugar until light and fluffy. Dissolve yeast in warm water and add to sugar mixture. Add eggs, salt, mashed potatoes and then add milk and flour alternately. Knead on a floured bread board for about 20 minutes or until smooth and elastic. Make into rolls or place dough in covered bowl and refrigerated. If stored in the refrigerator, remove dough from refrigerator 2 hours before baking. Bake rolls at 350 degrees for 25 to 30 minutes or until brown and baked well inside.

Yield:24 large or 36 small rolls.