Instructions: Add sugar, salt, and shortening to freshly prepared hot mashed potatoes.

Cool, and add eggs. Soften yeast in milk and add the potato mixture. Add flour, a little at a time, beating well after each addition. Turn onto lightly floured board. Knead until smooth and elastic. (The dough should be as soft as it is possible to handle.) Cover with a damp cloth, set in a warm place and allow to double in bulk. Turn onto lightly floured board.

Roll in round sheet 1/2 inch thick. Cut into sections as you would cut a pie, having each section about 3 inches wide at the outer edge. Begin at the outside and roll each section toward the center. Form into crescents.

Place on well-oiled baking sheet. Cover with a warm, damp cloth. Let rise until treble in bulk. Bake in hot oven (450 F) about 12 minutes. 32 rolls.

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