Beat until smooth and cool, 3/4 cup butter or shortening and 1 1/2 cups hot Red River Valley mashed potatoes.
1 c. sugar
1 tsp. salt
2 eggs, beaten
2 pkg. yeast (dissolve in 1/2 c. warm water & 1/2 c. warm milk)
Enough flour to make a stiff dough (4 1/2 to 5 c.)
Mix and knead until smooth and elastic. You may mix this at night and put in refrigerator overnight. In the morning, put in pans and let rise, until double in size. Bake in moderate oven for 12 minutes. You can make other rolls with it, if you wish.
Mrs. Dan Naas