Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 2 cups | Hot mashed potatoes |
| 1 tablespoon | Salt |
| 2 cups | Milk |
| 2 tablespoons | Sugar |
| 4 tablespoons | Melted shortening |
| 1 \N | Cake compressed yeast |
| 6 cups | Flour |
| 2 \N | Eggs, well beaten |
Add sugar, salt, and shortening to freshly prepared hot mashed potatoes. Cool, and add eggs. Soften yeast in milk and add the potato mixture. Add flour, a little at a time, beating well after each addition. Turn onto lightly floured board. Knead until smooth and elastic. (The dough should be as soft as it is possible to handle.) Cover with a damp cloth, set in a warm place and allow to double in bulk. Turn onto lightly floured board. Roll in round sheet ½ inch thick. Cut into sections as you would cut a pie, having each section about 3 inches wide at the outer edge. Begin at the outside and roll each section toward the center. Form into crescents.
Place on well-oiled baking sheet. Cover with a warm, damp cloth. Let rise until treble in bulk. Bake in hot oven (450ø F) about 12 minutes. 32 rolls. Mrs. Jessie Kelsey, Lakeland, FL.