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Potato Rolls

1 cup flour, 1 cup mashed potato, 3/4 cup lard, 1 cup sweet milk, 3/4 cup sugar, 2 eggs beaten, 1 tsp. salt, 1 cake compressed yeast dissolved in 1/4 cup warm water. Scald milk, cool to lukewarm, add to flour and mix well. Add lard melted, sugar, potato and eggs, then yeast. Let stand in warm place until light (about 2 hours), then add 1 quart flour and let rise again. Make into rolls using as little flour as possible. Let rise again and bake in quick oven. The dough may be kept in refrigerator and portions used daily for hot fresh rolls.

— Mrs. H. P. Frost