Ingredients

1 package of yeast

1/2 cup hot mashed potatoes (box – 1/2 cup died potatoes + 1/2 cup hot water)

1/4 cup sugar

1 cup milk, scalded (heat in microwave)

1 egg, beaten

4 to 4 1/2 cups flour

1/4 cup warm water

1/4 cup shortening or butter

1 1/2 teaspoons salt

Soften yeast in warm water. Combine potatoes, shortening, sugar, salt, and hot milk. Cool to lukewarm, add yeast and egg, mix. Stir in 2 cups of flour. Beat well. Stir in rest of flour or enough to make soft dough, but not sticky. Turn out and knead on lightly floured counter (I usually need in the bowl with a little extra flour.) Place in lightly greased bowl, turn once to grease top. Cover with dishtowel and let rise double. Cut into 16 to 24 pieces, shape into a roll. Clip with shears in three places nearly to the center. Then clip each third lightly. Place on greased baking sheet. Let rise double. Bake at 400 degrees for 10 to 12 (maybe longer if making only 16 rolls) minutes. Cool.