Tearoom Rolls - cooking recipe

Ingredients

1 c. diced raw potatoes
1/3 c. sugar
1/2 c. shortening
1 cake yeast or 1 pkg. yeast
2 eggs, beaten
1 1/2 c. lukewarm potato water
about 7 c. sifted self-rising flour

Preparation

Cook potatoes in 2 cups boiling water. Force hot cooked potatoes through strainer. Add sugar and shortening to potatoes and beat thoroughly. Crumble in yeast; add enough flour to make fairly stiff dough. Knead on floured board about 10 minutes, until dough is smooth and elastic. Put in greased bowl; grease top. Cover with damp cloth. Let rise in warm place until doubled. Shape dough into rolls. Place in greased pan and let rise. Bake in 350\u00b0 oven.