2/3 cup shortening
2/3 cup sugar
2 1/2 tsp. salt
1 cup cooked, mashed potato
2 pkgs dry yeast
1 1/3 cups warm water (105-115 degrees), divided
6-6 1/2 cups all purpose flour
Cream shortening; gradually add sugar, beating until fluffy. Add salt, potato and eggs; beat until smooth.
Dissolve yeast mixture in 2/3 warm water. Add yeast mixture and remaining 2/3 warm water to creamed mixture; beat until smooth. Gradually stir in enough flour to make smooth dough. Cover and let rise in warm place (85 degrees) free from drafts, 1 1/2 hours or till double in bulk.
Punch down dough; turn out onto a floured surface. Knead lightly 3-4 times. Divide dough into thirds. Shape one portion at a time into 15 balls, place in a well greased (butter), 9 inch round cake or pie pan.
Cover and let rise in warm place for 1 hour or until double in bulk.
Bake in a 375 degree oven for 20-25 minutes. Yield 45 rolls
Note: Dough may be refrigerated for up to 4 days before shaping. To freeze rolls prepare and bake as directed (under brown though); let cool. Wrap in aluminum foil; freeze. To serve, let rolls thaw; then bake in foil in 375 oven for 12-15 minutes or until heated through.
(This recipe is from my friend Jeanenne in Texas)