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A. J.'s Potato Rolls

List of Ingredients

1 pkg. Active dry yeast
1/2 c Water -- warm (105-115'F.)
1 c Milk -- scalded
1 c Potatoes -- mashed
2/3 c Vegetable shortening
2 tsp. Salt
2 Eggs -- well beaten
8 c Flour -- all-purpose
Butter -- melted





Recipe

Soften yeast in water. Place potatoes, sugar, shortening and salt in large bowl; stir in scalded milk. Let cool to lukewarm; add eggs and yeast; mixing well. Sift about 6 cups flour into mixture; stir until dough is stiff enough to knead. Turn out onto lightly floured surface; knead, gradually adding flour until dough doesn't stick to hands and is smooth and elastic. Shape dough into ball; place in greased bowl; turning dough to bring greased surface to top. Cover with towel; let stand in warm, draft-free place until doubled. Shape dough into rolls; place in greased muffin cups and let rise until double. Bake in preheated 400'F. oven 15 to 20 minutes; cool on racks. Brush tops with melted butter. NOTE: For interesting variations, use mashed sweet potatoes or squash instead of regular potatoes.