Potato Rolls(From Louise Tuner)

• 3/4 c. warm water
• 1/3 c. sugar or 4 pkg. Sweet 'N Low
• 1/3 c. soft shortening
• 1/2 c. instant potatoes
• 3 to 3 1/2 c. sifted plain flour
• 1 pkg. dry yeast
• 1 tsp. salt
• 1 egg, beaten

1. Stir
2. yeast
3. in
4. mixing bowl with warm water until dissolved. Stir
5. in sugar or Sweet 'N Low, salt, shortening, egg and potatoes.
6. Mix
7. flour
8. with
9. hands until dough is easy to handle. Knead
10. on
11. lightlytloured
12. boardtntil
13. smooth and elastic. Grease
14. dough
15. andtut
16. in
17. bowl
18. that
19. is slightly greased. Cover
20. with damp cloth and place in refrigerator for at
21. least
22. 2 hours before baking or overnight.
23. About 2 hours before
24. baking, make out rolls on floured surface.tet rise 1 1/2to
25. 2
26. hours. Cook
27. in
28. preheated 400u0b0 oven for 12 to 15 minutestr until brown.
29. Cover leftover dough with damp cloth and refrigerate. Makes about 1 dozen.

warm water, sugar, shortening, potatoes, flour, yeast, salt, egg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=394093 (may not work)