Golden Potato Rolls

Method

• Dissolve yeast in water; set aside.
• In a saucepan combine milk shortening and potatoes; cook and stir over low heat just until shortening is melted.
• Remove from the heat and place in a large bowl with sugar salt 2 cups of flour and the yeast mixture.
• Add eggs; mix well.
• Cover loosely and allow to stand for 2 hours (the dough will be like a sponge).
• Stir in enough of the remaining flour to make a soft dough.
• Turn out onto a floured surface and knead until smooth and elastic about 6 minutes.
• Place in a greased bowl turning once to grease top.
• Cover and let rise in a warm place until doubled about 1 hour.
• Punch down and divide into thirds.
• On a floured surface roll each portion into a 12 inch circle.
• Cut each circle into 12 pie shape wedges.
• Beginning at the wide end roll up each wedge.
• Place rolls point side down on greased baking sheets.
• Cover and let rise 30 minutes or until nearly doubled.
• Bake at 400 degrees F.
• for 15 minutes or until golden.
• Yield: 3 dozen.