Potato Rolls - cooking recipe

Ingredients

1 c. lukewarm water
1 pkg. dry yeast
2/3 c. sugar
1 1/2 tsp. salt
2/3 c. Crisco
2 eggs, beaten
1/2 c. water (off potatoes)
1 c. mashed potatoes
7 to 7 1/2 c. all-purpose flour (use part to knead with)

Preparation

Put water in big mixing bowl.
Stir in yeast.
Add sugar, salt, Crisco, eggs and potatoes, then add flour.
Mix together. Put in bowl to rise and put in refrigerator overnight.
Cover with plastic wrap.
In morning, knead and shape into rolls or roll and cut out.
Butter tops; let rise.
Bake at 400\u00b0 for 10 to 15 minutes.
Dough will keep 4 days in refrigerator.
Makes 40 rolls.