Recipe - Easy Potato Rolls

2/3 cup Sugar
2/3 cup Shortening
1 cup Mashed potatoes
2 One half teaspoon Salt
2 Eggs
2 pack (One fourth ounce each) active dry
yeast
1 1/3 cup Warm water (110115 degrees)
divided
6 cup All purpose flour (up to
61/2)

I looked through all my Taste of Home mags (no data base yet) and found
Easy Potato Rolls featured in the Feb/Mar 94 issue. Hope this is what you
are looking for.

In a large mixing bowl, cream sugar and shortening. Add potatoes, salt and
eggs. In a small bowl, dissolve yeast in 2/3 cup of warm water; add to
creamed mixture. Beat in 2 cups flour and remaining water. Add enough
remaining flour to form a soft dough. Shape into a ball; do not knead.
Place in a greased bowl, turning once to grease top. Cover and let rise in
a warm place until doubled, about 1 hour. Punch dough down; divide into
thirds. Shape each portion into 15 balls and arrange in 3 greased 9 inch
round baking pans. Cover and let rise until doubled, about 30 minutes. Bake
at 375 for 2025 minutes. Remove from pans to cool on wire racks. Yield: 45
rolls. Posted to TNT Prodigy's Recipe Exchange Newsletter by
theshack@niagara.com on Mar 27, 1997