POTATO ROLLS
1 C. milk, scalded 1 C. mashed potatoes or ¼ C. instant potatoes prepared according to package directions ¾ C. shortening 1 C. sifted all-purpose flour ½ C. sugar 1 Tbsp. salt 1 cake compressed yeast ½ C. lukewarm water 2 eggs, beaten 4½ to 5 C. sifted all-purpose flour
Combine milk, potatoes, shortening, 1 C. flour, sugar and salt in large mixing bowl; let stand until lukewarm. Add yeast softened in lukewarm water; add eggs. Let stand 1 hour. Stir and add 4½ to 5 C. flour to make a slightly stiff dough. Knead until smooth on lightly floured surface. Return to greased mixing bowl. Let rise about 1 hour or until doubled in bulk. Shape desired number of rolls; place on greased baking sheet; let rise 1 to 1¼ hours or until doubled in bulk. Bake in Gas oven at 425 degrees 10 to 12 minutes. Makes 3 dozen medium-sized rolls.
NOTE: Punch down unused dough, cover and place in refrigerator until ready to use.