Cloverleaf Potato Rolls

• 2 pkg. active dry yeast
• 1/2 c. warm water
• 2 c. hot mashed potatoes
• 3/4 c. butter or shortening
• 1/2 c. sugar
• 1 Tbsp. salt (optional)
• 1 1/2 c. scalded milk (hot)
• 2 eggs
• 7 1/2 to 8 c. flour

1. Soften yeast in warm water.
2. Combine potatoes, butter, sugar, salt and milk.
3. Cool to lukewarm.
4. Add yeast and eggs.
5. Stir in 4 cups of flour.
6. Mix well.
7. Add remaining flour.
8. Knead on floured surface until smooth and elastic.
9. Place in greased bowl, turning once to grease surface.
10. Cover, let rise until double (about 1 hour).
11. Punch down.
12. Shape in ball.
13. Cover and let rest 10 minutes. (Dough may be refrigerated for 1 week if kept covered by damp towel.)
14. When ready to use, shape in cloverleaf rolls (three 1-inch balls pinched together at bottom); place in greased muffin pans. Let rise until double.
15. Bake at 400u0b0 for 10 to 12 minutes.
16. Makes 4 dozen rolls.

active dry yeast, warm water, hot mashed potatoes, butter, sugar, salt, milk, eggs, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=405499 (may not work)