Potatoe Rolls

2 packages dry yeast
1 cup warm water
1 cup butter or margarine, at room temperature
1/2 cup sugar
2 eggs, well beaten, at room temperature
1 tablespoon salt
6 or 7 cups flour, sifted

Cook and put through a ricer enough potatoes to yield one cup; save one cup of the potato water.
Dissolve yeast in warm water.
Cream butter, sugar, eggs, and salt. Add potatoes, cooled potato water, and yeast mixture.
Stir in flour.
You can make this dough the night before use and keep it in the refrigerator, or you can let it rise three to four hours.
Roll out dough about 1/2-inch thick and cut with a wide glass or biscuit cutter; make it into Parker House rolls by folding each circle almost in half.
Let rolls rise on baking sheets until doubled in bulk. Bake at 450 degrees for 12 to 15 minutes.

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