Potato Rolls - cooking recipe

Ingredients

1 (1/4 oz.) pkg. active dry yeast
1/2 c. warm water
1 c. milk
3/4 c. shortening or margarine
1 1/4 c. mashed potatoes
1/2 c. sugar
2 tsp. salt
8 c. all-purpose flour
2 eggs, beaten

Preparation

Dissolve yeast in water; set aside.
In 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 the flour and yeast mixture.
Add eggs, mixing well.
Cover loosely and allow to stand for 2 hours (the dough will be like a sponge).
Stir in enough of remaining flour to make soft dough.
Turn dough out onto floured surface and knead until smooth and elastic, about 6 minutes.
Place in greased bowl, turning once to grease top.
Cover and let rise in warm place until doubled, about 1 hour.