|Active dry yeast/1 cake compressed yeast||1⁄4 Ounce (1 Package)|
|Water||1⁄4 Cup (4 tbs)|
|Hot mashed potatoes||1⁄2 Cup (8 tbs)|
|Shortening||1⁄4 Cup (4 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Milk||1 Cup (16 tbs), scalded|
|Sifted all purpose flour||4 1⁄2 Cup (72 tbs)|
Soften active dry yeast in warm water, or compressed yeast in lukewarm water.
Combine potatoes, shortening, sugar, salt, and hot milk.
Cool to lukewarm.
Add softened yeast and egg.
Stir in 2 cups of the flour; beat well.
Stir in the remaining flour or enough to make soft dough.
Turn out and knead on lightly floured surface till smooth and elastic, 6 to 8 minutes.
Place in lightly greased bowl, turning once to grease surface.
Cover and let rise in a warm place till double, about 1 hour.
Shape in ball.
Cover and let rest 10 minutes.
To shape Shamrock Rolls, follow the directions under the pictures
Let rolls rise on greased baking sheet till almost double, about 1 hour.
Bake in hot oven (400°) about 10 to 12 minutes.