Potato Rolls

1. 1

   Dissolve yeast in warm water in large bowl.

2. 2

   Stir in potatoes, sugar, eggs, shortening, salt and 3 cups flour.

3. 3

   Beat until smooth. Mix in enough flour to make dough easy to handle.

4. 4

   Turn dough onto floured surface.

5. 5

   Knead until smooth and elastic, about 5 minutes. Put in greased bowl.

6. 6

   Flip bowl, greased side up; cover tightly. Refrigerate at least 8 hours, 24 hours is best.

7. 7

   Punch down, roll out, shape, set out to rise in warm place.

8. 8

   Let rise until double bulk.

9. 9

   Brush with butter.

10. 10

    Bake at 400u00b0 until golden brown.

11. 11

    Enough rolls for 1 week.

* Per serving · 4 servings · Values may vary.

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