Super Potato Rolls
Source: Romy's Creative Cookery

2 cups milk
2/3 cup vegetable shortening
1/3 cup sugar
1 teaspoon salt
3/4 cup instant potato flakes
2 packages active dry yeast
1/2 cup warm milk
2 eggs -- beaten
7 1/2 cups flour (approximately)

Scald the milk; add shortening, sugar and salt. Stir until shortening melts. Add the potato flakes and mix well. Dissolve yeast in warm water; set aside. Add and mix the beaten eggs into lukewarm milk mixture along with dissolved yeast.

Gradually mix in 7 to 7-1/2 cups flour to make a ball of dough. Knead on floured surface a few minutes just until smooth. Grease a bowl and place dough in, turning over to grease completely. Cover and chill for 5 to 6 hours or overnight.

Shape into balls or as desired; arrange in greased baking pans. Flatten balls slightly, so that rolls are slightly touching each other. Cover with a clean cloth and let rise until doubled. Bake in preheated 375 F. oven for about 15 to 20 minutes or golden brown. Invert on racks to cool.

Yields: about 5 dozen, depending on size shaped