|Yeast||1 Tablespoon (1 Envelope)|
|Warm water||1 Cup (16 tbs)|
|Cooked mashed potato||1 Cup (16 tbs)|
|Shortening||1 Cup (16 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Flour||6 Cup (96 tbs)|
|Ice water||1 Cup (16 tbs)|
Dissolve the yeast in the warm water.
Combine the mashed potatoes, shortening, sugar and salt in a mixing bowl; beat until smooth.
Stir in the yeast mixture.
Let stand, covered, at room temperature for 2 hours.
Add the flour and ice water alternately, mixing well after each addition.
Let rise, covered, in a warm place for about 2 hours or until doubled in bulk.
Punch the dough down and knead a few strokes.
Let rise again until doubled in bulk; punch down and knead.
Shape into 1 inch balls.
Arrange in shallow baking pans that have been greased with shortening.
Let rise until doubled in bulk.
Bake at 450 degrees for 15 to 20 minutes or until browned.