1 package yeast — * see note
2/3 cup milk — scalded
1/2 cup shortening
1 cup mashed potatoes — ** see note
1/4 cup sugar
2 teaspoons salt — *** see note
3 large eggs
8 cups all-purpose flour
3 tablespoons margarine — melted
* Do not use instant yeast. ** Use mashed potatoes made from fresh, not instant. *** If using mashed potatoes that have been salted, decrease the amount of salt called for in this recipe.
1. Sprinkle yeast over 1/2 cup warm (not hot) water. Let stand 5-10
minutes to soften yeast. 2. Combine scalded milk, shortening, potatoes, sugar and salt in large
bowl. Cool to lukewarm. Add yeast and eggs; blend. Add 1-1/2 cups flour and mix well. Cover and let rise in warm place for about 1 hour or until mixture is bubbly. 3. Stir in enough of the remaining flour to make a stiff dough. Turn out
onto lightly floured surface. Knead until smooth and elastic. Put into lightly greased bowl, turning to grease all sides. Cover and refrigerator overnight. 4. Shape into small balls. Place 3 or 4 into greased and lightly floured
muffin tins; brush with melted margarine. Let rise in warm place for about 1-1/4 hours, or until doubled in bulk. Bake in preheated 425-degree oven for 20 – 22 minutes.