Potato Rolls

Ingredients:

2 packages Rapid Rise dry yeast

1-1/3 cups warm water (110° to 115°)

2/3 cup sugar

2/3 cup shortening

2 eggs

1 cup cooked potatoes, mashed 

2-1/2 teaspoons salt

6 to 6-1/2 cups flour 

Directions: 

In a bowl, dissolve yeast in 1 1/3 cup warm water. In a large bowl, cream sugar and shortening until light and fluffy. Add the eggs, potatoes, salt, yeast mixture and 2 cups flour. Beat until smooth. Add enough remaining flour to form a soft dough. Shape into a ball; do not knead.

Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour.

Punch dough down, shape into 3 dozen balls and arrange in baking pans. Cover and let rise until doubled, about 30 minutes.

Bake at 375° for 20-25 minutes or until golden brown. Makes approximately 3 dozen rolls.