Potato Buns

These buns spread out while rising so be sure to give them plenty of room. The potatoes make the buns soft and appealing. Use for hamburgers, Sloppy Joes or coldcut or roast beef sandwiches — or whatever you would normally use buns for.

• 2 packages dry yeast (or 4 teaspoons bulk yeast)
• 2 cups warm water
• 2 cups mashed potatoes
• 1/2 cup sugar
• 1/2 cup shortening
• 1 teaspoon salt
• 2 eggs
• 5 to 6 cups flour

Dissolve the yeast in warm water. Add the potatoes, sugar, shortening, salt, eggs, and 2 cups of flour. Beat until smooth. Stir in remaining flour. Knead for about 5 minutes. (The dough will be sticky and soft.) Place in a warm place to rise for 1 hour.

Punch down dough. Shape the dough into 24 equal pieces. Place on a greased baking sheet. Let rise for 45 minutes.

Bake in a 350 degree oven for 25 to 30 minutes or until golden brown.