Golden Potato Rolls

Dissolve yeast in water and set aside.

In saucepan combine milk, shortening, and mashed potatoes. Heat on low until shortening is melted. Remove from heat.

In large bowl combine sugar, salt, 2 cups flour, and yeast mixture. Stir in mashed potato mixture. Add eggs and mix well. Cover loosely and allow to stand for 2 hours. The mixture will eventually look like a sponge.

Stir in enough remaining flour to make a soft dough. Turn onto a floured surface and knead until smooth and elastic, about 6 minutes. Place in greased bowl. Turn to grease top. Cover and let rise in warm place until double in size, about 1 hour.

Punch down and divide into thirds. On floured surface, roll each into a 12" circle. Cut each circle into 12 pie-shaped wedges. Roll up from wide end like a crescent roll. Lay point side down, with rolls 2" apart, on baking sheet. Cover and let rise for 30 minutes.

Bake at 400 degrees F for 15 minutes until golden brown.