Potato Rolls

1 cake yeast (dissolved in 1/2 c. lukewarm water + pinch of sugar)

Mix together:
1/2 c. sugar
1/2 c. shortening
1 c. mashed potatoes
3 c. flour
1 1/2 tsp. salt
1/2 c. hot potato water

Add 2 cups flour to blended mixture. Add yeast; when everything is lukewarm, add 1 cup flour. Knead dough. Cover with cloth in the refrigerator, about 3 hours. Knead again, and shape into balls. Place on buttered dish. Cover until they raise. Bake at 375° until brown.

Note: Dough can be made a day ahead and kept in refrigerator until ready to knead and shape.

Sandy Hapka