Golden Potato Rolls - active dry yeast

Method

• Dissolve yeast in water; set aside.
• In a 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 flour and the yeast mixture. Add eggs; mix well.
• Cover loosely and allow to stand for 2 hours (dough will be like a sponge).
• Stir in enough of the remaining flour to make a soft dough.
• Turn onto a floured surface and knead until smooth and elastic, about 6 minutes.
• Place in a greased bowl, turning once to grease top.
• Cover and let rise in a warm place until doubled, about 1 hour.
• Punch down and divide into thirds.
• Form into rolls and place onto greased sheets.
• Let rise until double.
• Bake at 400° for 15 minutes.