Do not use instant yeast. Use mashed potatoes made from fresh, not instant. If using mashed potatoes that have been salted, decrease the amount of salt called for in this recipe.

1. Sprinkle yeast over half cup warm (not hot) water. Let stand 5-10 minutes to soften yeast.

2. Combine scalded milk, shortening, potatoes, sugar and salt in large bowl. Cool to lukewarm. Add yeast and eggs; blend. Add 1- half cups flour and mix well. Cover and let rise in warm place for about 1 hour or until mixture is bubbly.

3. Stir in enough of the remaining flour to make a stiff dough. Turn out onto lightly floured surface. Knead until smooth and elastic. Put into lightly greased bowl, turning to grease all sides. Cover and refrigerator overnight.

4. Shape into small balls. Place 3 or 4 into greased and lightly floured muffin tins; brush with melted margarine. Let rise in warm place for about 1- quarter hours, or until doubled in bulk. Bake in preheated 425-degree oven for 20 22 minutes.