Golden Potato Rolls

Dissolve yeast in water; set aside.

In a saucepan, combine milk, shortening and potatoes; cook and stir over low heat just until shortening is melted.

Remove from heat and place in a large bowl with sugar, salt, 2 cups of flour and the yeast mixture.

Add eggs and mix well.

Cover loosely and allow to stand for 2 hours (the dough will be like a sponge).

Stir in enough of the remaining flour to make a soft dough.

Turn out onto a floured surface and knead until smooth and elastic, about 6 minutes. Place in a greased bowl, turning once to grease top.

Cover and let rise in a warm place until doubled, about (1 hour).

Punch down and divide into thirds.

On a floured surface, roll each portion into a 12-inch circle.

Cut each circle into 12 pie shaped wedges.

Start at the wide end, roll up each wedge.

Place rolls point side down, 2-inches apart on a greased baking sheet.

Cover and let rise 30 minutes or until nearly doubled.

Bake at 400° for 15 minutes or until golden brown.

Yields 3 dozen.