Yeast Rolls

• 1/2 c. warm water
• 1 or 2 pkg. yeast
• 1/4 tsp. powdered ginger
• 1 tsp. sugar
• 1 c. cooked and mashed potatoes, drained
• 1/4 c. sugar
• 1 1/2 c. scalded milk
• 1 c. Crisco
• 1 Tbsp. salt
• 2 eggs, beaten
• 8 c. plain flour, divided

1. Combine first 4 ingredients and let stand until bubbly. Combine next 5 ingredients and let cool.
2. Add yeast mixture, milk mixture, eggs and 4 cups of flour.
3. Beat well.
4. Add remaining flour and knead until smooth.
5. Put into greased bowl; cover with waxed paper and damp cloth.
6. Refrigerate overnight.
7. Remove part of dough and knead until smooth and elastic.
8. Cut, dip into melted margarine.
9. Fold and place on greased pan.
10. Let rise until doubled.
11. Bake in 400u0b0 oven for 20 minutes.
12. Can be partially baked, cooled and then put in freezer for later use.

warm water, yeast, powdered ginger, sugar, potatoes, sugar, milk, crisco, salt, eggs, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=575527 (may not work)