Rolls

Directions

1. 1
   Mix potatoes, Crisco, sugar and eggs.
2. 2
   Beat real good. Add 2 cups flour and half of the milk and yeast; beat again.
3. 3
   Add rest of milk, yeast and flour; beat again. With hands, work about 1 to 2 cups flour into dough or until not sticky.
4. 4
   Roll and cut out like biscuits. Bake what you need. Place the rest in a bowl. Cover and put in refrigerator.
5. 5
   Will keep for about 1 week.