Preheat the oven to 450 degrees.
Cream shortening and sugar. Add potatoes, beaten
eggs and salt. Dissolve yeast in lukewarm water
and add to mixture. Beat well and add flour a little
at a time. Mix thoroughly and let stand until the
dough has doubled in size. Punch down, cover and
place in refrigerator. When ready to use, pinch
off the amount desired and allow to rise again in
a warm room. Bake for 20 minutes.
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