Into 1/3 cup of warm water, add 2 packages of yeast. Stir until dissolved. Add into the warm yeast water 3/4 cup of sugar.
(This is a great way to test your yeast and make sure it’s working…the sugar will make the yeast foam).
Boil 1 medium potato which has been peeled and diced in 1 1/2 c. of boiling water (until the pieces are really soft).
Do not drain off any water which has not boiled out of the potatoes!
Add 2 cups of milk and 1/2 c. shortening.
Beat until really smooth (I use an electric beater).
Add 2 tsp. salt and yeast mixture.
Stir in 8 3/4 - 9 cups of flour. When the mixture is too thick & you can’t stir any longer, start kneading the flour into the dough. Do not add too much flour, the mixture will feel a little sticky. (I like whole wheat flour but Mike does not).
Spray bowl with Pam for baking and cover the dough with a clean tea towel. Let the dough rise in a warm spot. About 1-2 hours.
Roll the dough out until it’s around 1/2” thick. Cut out your rolls using a round cookie cutter. Dip one side in melted butter and fold over. Place onto a cookie sheet. Cover your rolls with a tea towel and let rise again until double in size. Depending on how warm the room is…the rolls will rise in about an hour.
Bake rolls at 400˚ for about 8-10 minutes. Serve warm…YUMMY!