Add sugar, salt, and shortening to freshly prepared hot mashed potatoes. Cool, and add eggs. Soften yeast in milk and add the potato mixture. Add flour, a little at a time, beating well after each addition. Turn onto lightly floured board. Knead until smooth and elastic. (The dough should be as soft as it is possible to handle.) Cover with a damp cloth, set in a warm place and allow to double in bulk. Turn onto lightly floured board. Roll in round sheet 1/2 inch thick. Cut into sections as you would cut a pie, having each section about 3 inches wide at the outer edge. Begin at the outside and roll each section toward the center. Form into crescents. Place on well-oiled baking sheet. Cover with a warm, damp cloth. Let rise until treble in bulk. Bake in hot oven (450 F) about 12 minutes. 32 rolls. Mrs. Jessie Kelsey, Lakeland, FL.
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|Serving Size: 1 Serving (199g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 95 (14%)|
|Amt Per Serving||% DV|
|Total Fat 10.6g||14 %|
|Saturated Fat 4g||20 %|
|Monounsaturated Fat 4.1g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 6.4mg||2 %|
|Sodium 14mg||0 %|
|Potassium 256.8mg||7 %|
|Total Carbohydrate 130.7g||38 %|
|Dietary Fiber 5.2g||21 %|
|Sugars, other 125.5g|
|Protein 16.9g||24 %|
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Calories per serving: 694
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