Fluffy Potato Rolls

• 1 c. potato, peeled, coarsely chopped
• 1 c. milk
• 1 cake yeast, crumbled
• 2/3 c. shortening
• 1/2 c. sugar
• 1 1/2 tsp salt
• 2 egg whites
• 6 1/2 to 7 c. all-purpose flour

1. Place potato in a medium saucepan.
2. Add enough water to cover potato.
3. Cook over high heat until tender, about 20 minutes. Drain, reserving 1/2 cup potato water.
4. Mash potato to yield 1 cup. Scald the milk in a small saucepan over med-hi heat.
5. Remove from the heat.
6. Let stand to cool to lukewarm.
7. Add yeast and stir until dissolved. Mix reserved potato water, shortening, sugar and salt in a large bowl.
8. Add milk mixture, mashed potato and egg whites. Stir in enough flour to make a soft dough.
9. Store, tightly covered, in refrigerator for 2 hours. Preheat the oven to 350u0b0. Roll dough on a floured surface to 1/2 inch thickness.
10. Cut with a floured 2 inch cutter.
11. Arrange 2 inches apart on baking sheets. Let rolls rise in a warm place until double in size, about 30 minutes.
12. Bake until golden brown, about 20 minutes.
13. Serve hot.

potato, milk, cake yeast, shortening, sugar, salt, egg whites, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=103064 (may not work)