Potato Rolls

1 yeast cake or pkg. dry yeast
1/2 c. lukewarm water
2/3 c. shortening
1 tsp. salt
1/2 c. sugar
1 c. mashed potatoes
1 c. scalded milk
2 eggs
6 to 8 c. flour

Dissolve yeast in lukewarm water. Pour scalded milk over shortening, salt and sugar. Add potatoes and well beaten eggs. Let cool and then add yeast. Add flour, a small amount at a time, until stiff. Put in buttered bowl and let double in bulk, mash down. Shape rolls as desired and allow to rise 1 1/2 hours (uncovered). Bake in moderate to hot oven about 15 minutes.