Ingredients
1/2 cup vegetable shortening
1/4 cup butter
1/2 cup sugar
1 tsp. salt
1 cup warm mashed real potatoes (do not use instant mashed potatoes)
2 whole eggs
1/2 cup potato water
1 cake compressed yeast
6 cups all purpose flour
3/4 cup lukewarm milk
1/2 lb. to 1 lb. melted butter

Directions
Cream together the shortening, butter, sugar, and salt. Add the mashed potatoes and egg, then blend well.

Dissolve yeast in warm potato water. Add 1 cup sifted flour. Blend, add rest of flour alternately with milk. Mix and knead until smooth. Cover lightly with butter and cover with towel. Let rise until double in bulk, about 2-3 hours.

Punch dough down and divide in half. Roll out on a lightly floured board to a 1/4-inch thickness. Cut into circles, dip each piece in melted butter and place alternately in pan. Fill half full and let rise until doubled in bulk.

Bake at 400 degrees for 10 minutes, then for 30 minutes at 350 degrees.