Prep Time/Cook Time:

3 1/2 hours

Directions:

Place shortening, sugar, salt, and mashed potatoes in large bowl. Scald milk and add; cool to lukewarm. Dissolve yeast in lukewarm water and mix thoroughly with the above. Add slightly beaten eggs. Stir in enough flour to make dough stiff enough to handle. Turn on floured board and kneed until dough is smooth and elastic. Put in greased bowl large enough to allow for rising; lightly grease top of dough, and store in refrigerator* or cover and let dough rise until double in bulk, about 1 1/2 hours. Directions for shaping: Roll dough to 1/8 inch thickness; brush very lightly with melted margarine. Cut into strips 1 1/2 inches wide; pile 4 to 7 strips together and cut into pieces 1 inch wide. Place small side up in greased muffin pans. When rolls have been shaped, cover and let rise until double in bulk; about 1 hour. Bake in moderately hot oven (425 degrees F) about 15 minutes.

*Dough may be placed in covered container and stored in refrigerator 3 to 5 days. Allow dough to warm to room temperature (about 1 hour) before shaping rolls.