Potato Rolls

 1 package yeast

1/4 c. warm water

1/2 c. hot mashed potatoes

1/4 c. shortening

1/4 c. sugar

1-1/2 tsp. salt

1 c. milk, scalded

1 egg

4 to 4-1/2 c. flour

Soften yeast in water. Combine potatoes, sugar, shortening, salt and hot milk. Cool to lukewarm. Add yeast and egg. Stir in 2 cups of flour; beat well. Stir in remaining flour to make a soft dough. Knead until smooth and elastic. Place in lightly greased bowl and let rise until double; about one hour. 

Punch down, shape, cover and let rest for 10 minutes. Divide into 24 sections and form into smooth balls. Place on greased baking sheet, cover and let rise until double. Bake at 400 degrees for 10-12 minutes.