---------- Recipe via Meal-Master (tm) v8.05
       Title: Potato Rolls
  Categories: Breads
       Yield: 45 servings
       2 md Potatoes; peeled/quartered
       2 pk Dry yeast
       1 ts Sugar
     1/2 c  Butter or margarine; melted
     1/4 c  Shortening; melted
     1/2 c  Honey
       2    Eggs; beaten
       2 ts Salt
   6 1/2 c  All-purpose flour; about
   Recipe by: Southern Living
   Preparation Time: 1:00
   Cook potatoes in boiling water to cover 15 minutes or until
   tender.  Drain, reserving 1 cup water; set potatoes aside.
   Cool water to 105 to 115 degrees.  Stir yeast and sugar
   into water; let stand 5 minutes. Mash enough potatoes to
   measure 1 cup; place in a large mixing bowl.  Add butter,
   shortening, honey, eggs, salt, yeast mixture, and 2-1/2
   cups flour.  Beat at medium speed of an electric mixer 2
   minutes.  Gradually stir in enough remaining flour to make
   a soft dough. Turn dough out onto a floured surface, and
   knead until smooth and elastic (about 8 to 10 minutes).
   Place in a well-greased bowl, turning to grease top.  Cover
   and let rise in a warm place (85 degrees), free from
   drafts, 1 hour or until doubled in bulk. Punch dough down,
   and divide into thirds.  Shape each third into 15 balls.
   Place in three greased 9-inch round cakepans.  Cover and
   let rise in a warm place, free from drafts, 40 to 50
   minutes or until doubled in bulk.  Bake at 400 degrees for
   20 to 25 minutes.  Yield: 45 rolls.
   NOTE: Potato Rolls may be wrapped in aluminum foil, then
   placed in a freezer bag, and frozen up to 2 months.  To
   reheat, let thaw almost to room temperature, place in
   cakepans, cover with foil, and bake at 400 degrees for 10
   minutes or until thoroughly heated.