Start to finish: 4 hrs (3 of which is spent rising)
Makes: 50 rolls
1 package dry yeast (1/3 of strip)
1 1/2 cups WARM water
2/3 cup sugar
1 cup warm mashed potatoes (instant work fine)
4 cups flour
2/3 cup shortening
2 eggs
1 1/2 tsp salt
3-3 1/2 cups more flour
Dissolve yeast in water - not hot, otherwise the yeast will not work and your bread will not rise, just warm! Add sugar, salt, shortening, eggs and potatoes. Beat until smooth. Beat in 4 cups flour. Beat until smooth. Add additional flour until it makes a soft dough. (If you have added 3 additional cups, and it still seems sticky, let it set 5-10 minutes, then check it.) Kneed about 2 minutes with Kitchen Aid, or about 10 minutes by hand. Put in a greased bowl to rise. Cover with plastic wrap that you have sprayed with pan spray. Let rise until double. (In a warm place this takes a couple hours. In the fridge, leave overnight.) Punch down dough and shape. Cover again with sprayed wrap and let rise until double (About 45 minutes if dough is warm, around 2 hours if cold). Roll dough and cut out rolls - a glass works great. Butter one side of the rolls, fold over and place on cookie sheet.Bake 10-12 minutes @ 400 degrees.
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