Easy Potato Rolls
"After I discovered this recipe, it became a mainstay for me. I make the dough ahead of time when company is coming, and I try to keep some in the refrigerator to bake for our ranch hands. Leftover mashed potatoes are almost sure to go into these rolls. —Jeanette McKinney, Belleview, Missouri..."
INGREDIENTS
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2 packages (1/4 ounce each) active dry yeast
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1-1/3 cups warm water (110° to 115°), divided
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1 cup warm mashed potatoes (without added milk and butter)
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2/3 cup sugar
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2/3 cup shortening
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2 large Nellie’s Free Range Eggs
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2-1/2 teaspoons salt
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6 to 6-1/2 cups all-purpose flour
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