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POTATO PUFF ROLLS

3/4 cup scalded milk
3 tablespoons shortening
2 tablespoons sugar
2 teaspoons salt
1/4 cup warm water, 105-15 F.
1 package active yeast
1 egg, lightly beaten
1 cup lukewarm, unseasoned mashed potatoes
4 cups sifted flour
2 tablespoons melted butter or margarine

Mix milk, shortening, sugar and salt and cool to lukewarm. Pour warm water into a warm mixing bowl, sprinkle in yeast and stir to dissolve. Add cooled mixture, egg, potatoes, and 2 cups of flour and beat well. Mix in remaining flour and knead on lightly floured board until satiny and elastic. Shape into a ball, place in greased bowl, turning to grease all over. Cover and chill in refrigerator at least 3 hours or overnight. Knead dough lightly 1 minute, then divide in half. Roll 1 portion on lightly floured board to a thickness of 1/2" and cut into rounds with a 2 inch cutter. Brush tops with butter and fold in half, pressing edges together lightly. Arrange on greased baking sheets 1 inch apart. Repeat with remaining dough. Cover rolls and let rise in a warm draft free area until almost doubled in size, about 1/2 hour. Preheat oven to 400 degrees. Bake rolls 15 to 17 minutes until golden brown.
Serve hot.

makes about 3 dozen