Momma Pat's Potato Rolls

• 1 12 cups warm water
• 14 ounce yeast
• 2 eggs
• 23 cup sugar
• 1 12 teaspoons salt
• 23 cup shortening
• 1 cup warm mashed potatoes (leftovers can be used just re-warm them)
• 7 cups flour
• 4 tablespoons melted butter

1. Dissolve the yeast in warm water in a large bowl.
2. Let sit for 5 minutes.
3. Add the sugar, eggs, salt, shortening, mashed potatoes and flour.
4. Beat until smooth.
5. Knead with your hands 5 minutes till shiny and elastic.
6. Put in a greased bowl and cover with plastic wrap.
7. You need to refrigerate them at least 8 hours but no longer than 5 days maximum.
8. The flavor will improve the longer it sits in the refrigerator.
9. I like to make the dough in the evening and then bake them in the morning.
10. When ready to make, put rounded pieces of dough in greased bread pans or muffin tins-whichever you prefer.
11. I always make a bit of both :).
12. Brush the tops with melted butter using a pastry brush.
13. Let rise again for 20 minutes.
14. Bake at 375 for 20 minutes.

water, yeast, eggs, sugar, salt, shortening, warm mashed potatoes, flour, butter

Taken from www.food.com/recipe/momma-pats-potato-rolls-226586 (may not work)