1/2 cup shortening

3/4 to 1 cup sugar 1 1/2 tablespoons salt 1 1/2 quarts mashed potato

3 cups hot milk

1 yeast cake in

2 tablespoons tepid water

3 quarts bread flour

Half barley flour may be used if desired. The sugar may be omitted. Put boiled potatoes through ricer; pack lightly to measure. Add hot milk, salt, shortening, sugar; cool. Add yeast, and flour gradually; it will be very stiff dough. Knead well, let rise over night. In morning, shape in balls about one and one-half inches in diameter. Place in oiled pans, barely touching each other. Do not use flour, but keep fingers well oiled. It is not necessary to take dough on board at all. Let double in bulk, bake in hot oven. Makes about six dozen medium-sized rolls.