Yeast Rolls - cooking recipe

Ingredients

1 fresh yeast cake
1/2 c. lukewarm water
2/3 c. shortening (Crisco)
1/2 c. sugar
1 tsp. salt
1 c. mashed potatoes (instant is ok)
1 c. scalded milk
2 eggs
6 to 8 c. plain flour

Preparation

Cook potatoes and season with butter; let cool.
Add to them the Crisco, sugar, eggs, salt and cream well.
Dissolve yeast in lukewarm water and add to the lukewarm milk and now add this to mixture.
Put in large bowl and start adding the sifted flour to make stiff dough.
Toss on floured board and knead well.
Put back in large bowl and cover and set aside until doubled in size.
Take out and knead again.
Rub top with melted butter and put in refrigerator all day or all night.\tTwo hours before use roll out part the size of biscuits, but butter in middle and roll over. Let rise until double in size and bake at 400\u00b0 for 15 to 20 minutes.
Serve piping hot.