Irish Potato Rolls

1 pkg. yeast, dissolved in 1/2 c. lukewarm water
1 c. scalded milk
1/2 tsp. salt
2 eggs, beaten
1 c. cooked Irish potatoes, cooked & mashed
2/3 c. Crisco
1/2 c. sugar
6 to 8 c. flour

Combine potatoes, sugar, Crisco and salt. Stir well. Add beaten egg, warm milk and yeast mixture. Add flour gradually. Place in large greased bowl and let rise until double in bulk. Knead down. Place in covered bowl. Refrigerate and use as needed. Take out, make into rolls and let rise in warm place. This mixture will keep in refrigerator for 2 weeks. Bake at 450 degrees.

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