Golden Potato Rolls - cooking recipe

Ingredients

1 pkg. active dry yeast (1/4 oz.)
1/2 c. warm water (110~ to 115~)
1 1/4 c. leftover mashed potatoes
1/2 c. sugar
2 tsp. salt
8 to 8 1/2 c. all-purpose flour, divided
2 eggs, beaten

Preparation

Dissolve yeast in water; set aside.
In a saucepan, combine milk, shortening and potatoes; cook and stir over low heat just until shortening is melted.
Remove from heat and place in a large bowl with sugar, salt, 2 cups of flour and the yeast mixture.
Add eggs and mix well.
Cover loosely and allow to stand for 2 hours (the dough will be like a sponge).
Stir in enough of the remaining flour to make a soft dough.
Turn out onto a floured surface and knead until smooth and elastic, about 6 minutes. Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about (1 hour).
Punch down and divide into thirds.
On a floured surface, roll each portion into a 12-inch circle.
Cut each circle into 12 pie shaped wedges.
Start at the wide end, roll up each wedge.
Place rolls point side down, 2-inches apart on a greased baking sheet.
Cover and let rise 30 minutes or until nearly doubled.
Bake at 400\u00b0 for 15 minutes or until golden brown.
Yields 3 dozen.