1. Soften yeast in water.

2. Place potatoes, sugar, shortening and salt in large bowl; stir in scalded milk.

3. Let cool to lukewarm; add eggs and yeast; mixing well.

4. Sift about 6 cups flour into mixture; stir until dough is stiff enough to knead.

5. Turn out onto lightly floured surface; knead, gradually adding flour until dough doesn't stick to hands and is smooth and elastic.

6. Shape dough into ball; place in greased bowl; turning dough to bring greased surface to top.

7. Cover with towel; let stand in warm, draft-free place until doubled.

8. Shape dough into rolls; place in greased muffin cups and let rise until double.

9. Bake in preheated 400'F. oven 15 to 20 minutes; cool on racks.

10. Brush tops with melted butter.

instead of regularpotatoes.