Boil potato until soft, in small sauce pan. When done, pour potato water into a glass and save.
Put potato/pan into a larger pan with ice and water to cool the pan and potato to room temperature.
As this is cooling, sift 1/3 bag of flour into large mixing bowl. Add the sugar, salt and crisco. Then add 1/3 of the yeast water, egg, and potato. Mix by hand.
Continue to add the potato water and yeast mixture. Once you have added 50% of each, sift another 1/3 of the flour bag into the mix. Then add rest of yeast and potato water.
As you continue to mix the dough, it should become firm and take on a satin appearance. Once it does, move to flat counter for kneading.
Sift flour onto the counter and place the dough on the sifted flour. Begin kneading. Knead for 15-20 minutes by hand.
Once dough is firm, and even more satin-like, put into large bowl and into preheated oven (approx 200 degrees, so dough can rise).
Let dough rise for 45 min. Bring out of pan and sift flour onto counter, continue kneading for another 15 min.
Take 1/4 to 1/2 of butter and place on cookie sheet or pan. using stove burner, melt the butter on the pan. Place aside.
Roll dough to 1/2 to 3/4 inch thick (your preference). Use biscuit cutter to cut rolls. Once cut, roll both sides in the butter on the cookie sheet and place for baking.
continue process until cookie sheet is full of rolls. Let rise 30-45 min.
Bake 400 degrees, 12 min, depending on oven.
With remaining dough, place in bowl and cover with plastic wrap, refrigerate. Keep another 3-4 days.
to make fresh rolls, start by kneading, then go to "roll dough" instructions and begin there, until dough is gone.
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