Instructions: 1- Place 3/4 pound baking potatoes peeled and diced and enough water to cover in saucepan. Bring to boil over high heat. Reduce heat to low; cover and simmer 15 to 20 minutes until tender. Drain. Press through ricer, food mill or seive.

2- Dissolve 1 pkg. active dry yeast in 1/2 cup warm water ( 105 degrees F to 115 degress F ), let stand 5 minutes until foamy. Heat 1 cup milk and 1/2 cup vegetable shortening in small saucepan over medium heat until bubbles form around edge of pan, remove from heat. Cool slightly.

3- Beat 2 large eggs, 1/3 cup sugar and 1 1/2 teaspoon salt in mixer bowl at medium speed. Add yeast mixture, milk mixture and riced potatoes; beat until well blended. Gradually beat in 4 cups all purpose flour. Stir in 1 1/2 cups more flour with wooden spoon.

4- Turn dough onto floured surface and knead 8 to 10 minutes until smooth and elastic, kneading in 1/2 to 1 cup flour if needed. Place dough in large greased bowl turning to coat top. Cover dough with heavy plate or plastic wrap and refrigerate overnight or up to 48 hours.

5- About 2 1/2 hours before baking time, punch down dough. Grease 3 dozen 2 1/2-inch muffin pan cups or 3 cookie sheets. Divide dough into 36 equal pieces; roll each piece into a ball and place each into prepared muffin-pan or on cookie sheets. Cover with clean kitchen towels and let rise in warm draft-free place until doubled in size 2 to 2 1/2 hours.

6- Heat oven to 425 degrees F. Bake rolls 12 to 15 minutes until golden brown.

NOTES:

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