POTATO PUFF ROLLS

1 cup milk
1/4 cup shortening
1/4 cup sugar
1 teaspoon salt
1/2 cup mashed potatoes
1 package yeast
1/4 cup warm water
4 to 4 1/2 cups flour, divided use
1 egg

Scald milk, add shortening, sugar, salt and potatoes. Let cool to lukewarm.

Sprinkle yeast on warm water, stir to dissolve.

Combine milk mixture, yeast, 2 cups flour, and egg. Beat well by hand or with electric beater until batter is smooth, about 2 minutes. Gradually stir in enough extra flour a little at a time to make a soft dough that leaves the side of the bowl.

Turn onto floured board and knead until satiny and elastic, five or 10 minutes. Place in greased bowl and let rise until doubled, about 1 1/2 hours.

Punch down. Shape in a ball and let rest for 10 minutes.

Then pinch off small pieces of dough, shape into balls to half-fill greased muffin tins. Cover and let rise until almost doubled, about an hour.

Bake in preheated 400 degrees F oven for 10 to 12 minutes.

Makes 2 dozen
Adapted from unknown source