Title: A.c.'s potato rolls
 Categories: Creole, Breads
      Yield: 72 Servings
 
      1 pk Active dry yeast
    1/2 c  Water,warm(105-115'F.)
      1 c  Milk,scalded
      1 c  Potatoes,mashed
    2/3 c  Vegetable shortening
      2 ts Salt
      2    Eggs,well beaten
      8 c  Flour,all-purpose
           Butter,melted
 
  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 400'F. 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 regularpotatoes.