Potato Rolls

Dissolve yeast in warm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam about 5 minutes.

Mix milk mashed potatoes shortening or butter (see Cook's Note) sugar and salt together in a bowl; add yeast mixture and egg. Stir 2 cups flour into the milk mixture until incorporated. Stir in remaining 2 cups flour to make a soft dough.

Turn dough onto a lightly floured surface and knead until smooth and elastic about 7 minutes. Place dough in a lightly greased bowl turning once to coat all sides of dough with oil. Cover bowl and put in a warm place until dough has doubled in size about 1 hour.

Punch dough down and shape into a ball. Cover the bowl and let rest for 10 minutes.

Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets.

Shape dough into 24 rolls and place onto prepared baking sheets; let rise until dough springs back when you touch the side of a roll with your fingertip about 25 to 40 minutes.

Bake rolls in the preheated oven until golden brown 10 to 12 minutes.