1 cup sugar
1 cup warm potato water
1 Tablespoon salt
1/2 cup shortening
6 cups flour (or more)
1 cup mashed potatoes
1 1/2 cups scalded milk — cooled to lukewarm
2 packages yeast
Combine potatoes, shortening, sugar, salt and warm milk. Cool to
Combine warm water and yeast and let sit.
Add dissolved yeast and eggs to potato mixture.
Stir in 4 cups flour; beat well.
Stir in remaining flour
Knead on lightly floured surface until smooth and elastic.
Place in lightly greased bowl, turning once to grease surface.
Cover, let rise till double (about 1 hour). Punch down. Shape into a ball.
Cover and let rest 10 minutes
Refrigerate or shape into rolls, place in greased pan.
Let rise till almost double.
Bake in preheated oven at 400 degrees, 10-12 minutes.
** If using instant potatoes, make according to directions on box but omit butter
and salt. Use plain warm water in place of the potato water.
If refrigerating, Allow 3 or more hours for dough to rise again before forming rolls.