Potato Rolls

I hope by now we've all been able to dispose of those Thanksgiving mashed potatoes.

Tuck this recipe away for post-Christmas, when you might once again have a few too many mashed potatoes hanging around. This was my first attempt at making potato rolls and I've gotta say, I loved 'em so much I immediately made a second batch, making 12 larger rolls for hamburgers. For 24 rolls, cook about 10 minutes, and for 12 larger hamburger buns, cook about 12 minutes.

POTATO ROLLS

1/4 c. water
1 c. milk
1 egg
1/2 c. mashed potatoes
1/4 c. shortening
1/4 c. sugar
1 1/2 t. salt
4 - 4 1/2 c. flour
1 package yeast (about 2 1/4 t.)

Place all ingredients in bread machine, on "dough" setting. When machine beeps, remove dough to a floured surface. Grease a baking sheet that has sides. Divide dough into 24 pieces and shape each piece into a roll. Place on baking sheet and let rise about an hour, until almost doubled in size.

Bake at 400 degrees for about 10 minutes. Serve with butter.

Note: These freeze well, too.