• 2/3 cup Crisco
  
• 3/4 cup sugar
  
• 2 eggs
  
• 1 teaspoon salt
  
• 2 cakes yeast
  
• 1 pint lukewarm water
  
• 1 good-sized potato, cooked, cooled, and mashed
  
• 6-7 cups flour
  

Cream the sugar, Crisco and eggs. Dissolve the yeast in water, and add it to the mixture of sugar, Crisco and eggs. Add the mashed potato. Add flour and mix well. Turn out and work lightly. Dough should be slightly wet. Store in tight container--at least 3 quart capacity, or you'll pop the lid off--in the refrigerator. I usually do everything up to this point the day before. The dough should double in size overnight.

Pinch dough into golf-ball size portions, and place 2 dough balls into each standard muffin tin. (My grandmother's rolls always had a distinctive split, but I haven't managed that look yet). Let rolls rise for another 2-3 hours before baking.

Bake at 375 until brown, about 10-12 minutes. Brush with melted butter, and cover the rolls to keep them warm.