Rolls

Directions

1. 1
   Cream potatoes with Crisco.
2. 2
   Add eggs, salt and sugar.
3. 3
   Scald milk and cool.
4. 4
   Mix yeast in 1/2 cup of warm water.
5. 5
   Add to milk, then add all to potato mixture.
6. 6
   Add 6 to 8 cups of sifted, plain flour.
7. 7
   Pour out on board and knead well.
8. 8
   Put in greased bowl. (Note:
9. 9
   After greased on one side, turn over and grease other side.)
10. 10
    Let rise until doubled in bulk.
11. 11
    Knead lightly on board. Put back into greased bowl and place in refrigerator overnight. Will last several days.
12. 12
    Place damp cloth on top to keep from crusting.
13. 13
    Take out dough and knead enough to roll out (about like biscuits).
14. 14
    Set in warm place and let rise about 1 1/2 to 2 hours. Bake.
15. 15
    Butter tops when done.
16. 16
    Delicious!