Instructions: I looked through all my Taste of Home mags (no data base yet) and found Easy Potato Rolls featured in the Feb/Mar 94 issue. Hope this is what you are looking for.

In a large mixing bowl, cream sugar and shortening. Add potatoes, salt and eggs. In a small bowl, dissolve yeast in 2/3 cup of warm water; add to creamed mixture. Beat in 2 cups flour and remaining water. Add enough remaining flour to form a soft dough. Shape into a ball; do not knead.

Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; divide into thirds. Shape each portion into 15 balls and arrange in 3 greased 9 inch round baking pans. Cover and let rise until doubled, about 30 minutes. Bake at 375 for 20-25 minutes. Remove from pans to cool on wire racks.

Yield: 45
rolls.

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