Parker House Rolls - cooking recipe

Ingredients

1 pkg. dry yeast
1/2 c. lukewarm water
pinch of sugar
1/2 c. sugar
1 Tbsp. salt (scant)
2/3 c. shortening (Crisco)
1 c. mashed potatoes (made soft with water in which they were cooked)
1 c. scalded milk
6 c. all-purpose flour (may need more)
2 well beaten eggs

Preparation

Dissolve the yeast in the lukewarm water and pinch of sugar. Mix together the 1/2 cup sugar, salt, shortening and mashed potatoes.
Add scalded milk, flour and yeast.
Add eggs.
Dough should be stiff enough to knead well (mix with a wooden spoon), then turn out on board and knead until elastic.
Put in warm place to rise.
When double in bulk (takes 1 1/2 hours), divide in 2 parts.
Roll out and cut with biscuit cutter.
Fold over.
Place on baking sheets and let rise until very light.
Bake at about 375\u00b0 for 15 to 20 minutes.
Makes about 60 rolls.