Yeast Rolls

My daughters love making these!  Rebekah made them both Thanksgiving days (Thurs & Fri), and both times there was one roll left!  The lucky person who later got that roll.... mmmm!

• 2 pkgs yeast (or 4½ tsp.)
• 2 c. warm water
• ¾ c. shortening
• 1 Tbs. salt
• 1½ c. sugar
• 2 beaten eggs
• 1 c. well-cooked, well-creamed, plain potatoes
• 7-8 c. bread flour (all-purpose flour), sifted

In very large bowl, dissolve yeast in warm water.  Too hot will kill the yeast.  Add shortening, salt, sugar, and beaten eggs.  Stir in creamed potatoes.  Add sifted flour, 2 cups at a time, mixing after each addition to make a soft dough.

Leave in the large bowl; rub vegetable oil over dough.  Cover with clean cloth, let it sit in a warm place, and let rise until doubled.  Punch down and let rise again.  Pinch off balls of dough and shape into rolls on greased pan and let rise again.  Each rising can take several hours depending on the weather, so it's good to start the dough for these a day ahead.  We usually try to start in the afternoon, and let the covered bowl sit in the sun.  If there's no sun, you can set it near a heat vent, or use a small portable heater on low. The dough is fine left out overnight, covered.
Bake at 350º until golden brown.  (about 18-20 min.)
Can make about 24-30 rolls.

Serve with honey butter. Mmmmm.
Dough keeps well in refrigerator several days.