Potato Rolls

• 1 pkg. dry yeast
• ¼ cup warm water
• ½ cup warm mashed potatoes
• ¼ cup shortening
• ¼ cup sugar
• 1½ tsp. salt
• 1 cup milk, heated
• 1 egg
• 4 cups sifted all purpose flour

Soften yeast in warm water. In a bowl, combine potatoes, ½ of the shortening, sugar, salt and hot milk, cool to lukewarm. Add softened yeast and egg; stir in 2 cups of flour and beat well. Stir in the remaining flour to make a soft dough. Knead in the remaining shortening, with hand, a little at a time about 8 minutes. Cover and let rise until double in bulk about 1 hour. Punch down, shape into a ball and place on a floured cloth. Invert the bowl over dough; let rest about 10 minutes. Shape dough into balls, place on greased baking sheet and let rise until almost doubled in size. Bake at 375º for 10-12 minutes. Yield: 2 dozen.