Scarlett'S Favorite Potato Rolls - cooking recipe

Ingredients

1 pkg. active dry yeast
1 1/2 c. warm water
2/3 c. sugar
1 1/2 tsp. salt
2/3 c. shortening
2 eggs
1 c. mashed potatoes
7 to 7 1/2 c. all-purpose flour

Preparation

Dissolve yeast in warm water.
Stir in sugar, salt, shortening, eggs, potatoes and 4 cups of the flour.
Beat until smooth.
Mix in 3 to 3 1/2 more cups flour with spoon until easy to handle.
Knead dough until smooth and elastic on a lightly floured surface.
Place in a greased bowl and turn greased side up.
Cover tightly and refrigerate overnight.
(Dough can be kept up to 5 days covered and in refrigerator.)
Punch down dough, take out amount you need. Roll out dough and cut with a biscuit cutter.
Let rise about an hour.
Bake 15 minutes in 400\u00b0 oven.