Mom's brown & serve Potato Rolls

-Heather Jordan

1 T yeast
1 1/2 C warm water
1 C unseasoned mashed potatoes
2/3 C sugar
2/3 C shortening
2 eggs
1 1/2 t salt
6-7 C flour

Desolve yeast in warm water in large bowl. Stir in potatoes, sugar, shortening, eggs, salt and 3 C of flour. Beat until smooth. Mix in enough remaining flour to Make dough easy to handle. Turn dough onto lightly floured surface. Knead until smooth and elastic. About 5 minutes. Place in greased bowl. Turn greased side up. Cover bowl tightly. Refrigerate at least 8 hours. Punch down. Roll into small balls. Grease cups in a muffin tin. Place 3 dough balls into each muffin cup. Let rise 45 minutes-1 hour. Heat oven 275. Bake 20 minutes.

(At this point you can place desired amout of rolls in a freezer bag and freeze. They are great freezer rolls. When ready to eat. Pull out of freezer 1 hour before baking. Then follow directions below.)

When ready to serve: Bake 400 until brown. About 8-12 minutes.