Ingredients

• 1 package active dry yeast
• 1/2 cup warm water (110 to 115 degrees)
• 1 cup milk, scalded
• 2# cup Crisco Shortening
• 1/2 cup sugar
• 2 teaspoons salt
• 1 cup mashed potatoes
• 2 eggs
• 6 - 6 1/2 cups all purpose flour
• Butter flavor Crisco, melted

Directions

Sprinkle yeast over warm water in small bowl.  Let stand until softened.  Pour scalded milk over Crisco, sugar and salt in large bowl.  Stir until Crisco is melted.  Stir in mashed potatoes.  Add eggs, one at a time, stirring well after eah addition.  Stir in 1 cup flour.  Add softened yeast.  Mix well.  Stir in enough remaining flour to make soft dough. 

Turn dough onto lightly floured surface.  Cover.  Let rest 10 minutes.  Knead dough until smooth and elastic.  Place doug in greased deep bowl.  Turn to bring greased surface to top.  cover tightlyand refrigerate. Dough can be refrigerated for 1 to 3 days.  Shape dough into rolls 2 hours before baking.  Cover and let rise until doubled.

Heat oven to 425 degrees and bake for 15 minutes or until golden brown.  Brush with melted Butter flavor Crisco, if desired.

yields 3 dozeb rolls