Golden Potato Rolls

1. 1

   Dissolve yeast in water; set aside.

2. 2

   In a saucepan, combine milk, shortening and potatoes; cook and stir over low heat just until shortening is melted.

3. 3

   Remove from heat and place in a large bowl with sugar, salt, 2 cups of flour and the yeast mixture.

4. 4

   Add eggs and mix well.

5. 5

   Cover loosely and allow to stand for 2 hours (the dough will be like a sponge).

6. 6

   Stir in enough of the remaining flour to make a soft dough.

7. 7

   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.

8. 8

   Cover and let rise in a warm place until doubled, about (1 hour).

9. 9

   Punch down and divide into thirds.

10. 10

    On a floured surface, roll each portion into a 12-inch circle.

11. 11

    Cut each circle into 12 pie shaped wedges.

12. 12

    Start at the wide end, roll up each wedge.

13. 13

    Place rolls point side down, 2-inches apart on a greased baking sheet.

14. 14

    Cover and let rise 30 minutes or until nearly doubled.

15. 15

    Bake at 400u00b0 for 15 minutes or until golden brown.

16. 16

    Yields 3 dozen.

* Per serving · 4 servings · Values may vary.