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1
Dissolve yeast in water; set aside.
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2
In a saucepan, combine milk, shortening and potatoes; cook and stir over low heat just until shortening is melted.
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3
Remove from heat and place in a large bowl with sugar, salt, 2 cups of flour and the yeast mixture.
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4
Add eggs and mix well.
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5
Cover loosely and allow to stand for 2 hours (the dough will be like a sponge).
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6
Stir in enough of the remaining flour to make a soft dough.
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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.
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8
Cover and let rise in a warm place until doubled, about (1 hour).
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9
Punch down and divide into thirds.
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10
On a floured surface, roll each portion into a 12-inch circle.
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11
Cut each circle into 12 pie shaped wedges.
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12
Start at the wide end, roll up each wedge.
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13
Place rolls point side down, 2-inches apart on a greased baking sheet.
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14
Cover and let rise 30 minutes or until nearly doubled.
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15
Bake at 400u00b0 for 15 minutes or until golden brown.
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16
Yields 3 dozen.
