Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      package       active dry yeast
     1/2  cup           water -- warm(105-115F)
   1      cup           milk -- scalded
   1      cup           potatoes -- mashed
     2/3  cup           vegetable shortening
   2      teaspoons     salt
   2                    eggs -- well beaten
   8      cups          flour -- all-purpose
   1                    butter -- melted

Preparation:

1. Soften yeast in water. 2. Place potatoes, sugar, shortening and salt in large bowl; stir in scalded milk. 3. Let cool to lukewarm; add eggs and yeast; mixing well. 4. Sift about 6 cups flour into mixture; stir until dough is stiff enough to knead. 5. Turn out onto lightly floured surface; knead, gradually adding flour until dough doesn't stick to hands and is smooth and elastic. 6. Shape dough into ball; place in greased bowl; turning dough to bring greased surface to top. 7. Cover with towel; let stand in warm, draft-free place until doubled. 8. Shape dough into rolls; place in greased muffin cups and let rise until double. 9. Bake in preheated 400F oven 15 to 20 minutes; cool on racks. 10. Brush tops with melted butter. NOTE: For interesting variations, use mashed sweet potatoes or squash instead of regular potatoes