Cloverleaf Potato Rolls

• 1 package (1/4 ounce) active dry yeast
• 1/4 cup warm water (110u0b0 to 115u0b0)
• 1 cup warm 2% milk (110u0b0 to 115u0b0)
• 1/4 cup shortening
• 1/2 cup warm mashed potatoes
• 1 large egg, room temperature
• 1/4 cup sugar
• 1-1/4 teaspoons salt
• 4 cups all-purpose flour

1. In a large bowl, dissolve yeast in water. Add milk, shortening, potatoes, egg, sugar, salt and 2 cups flour. Beat until smooth. Add enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover; let rise in a warm place until doubled, about 1 hour.
3. Punch dough down and divide in half. Divide each half into 36 pieces; shape into balls. Place 3 balls each into greased muffin cups. Cover; let rise in a warm place until doubled, about 30 minutes.
4. Bake at 400u0b0 until golden, 12-15 minutes. Remove to wire racks. Serve warm.

active dry yeast, warm water, milk, shortening, warm mashed potatoes, egg, sugar, salt, allpurpose

Taken from www.tasteofhome.com/recipes/cloverleaf-potato-rolls/ (may not work)