Cook potato slices in water until very soft. This should yield approximately 1 quart of water and the potatoes. Mash potatoes, retaining potato water. Pour hot potatoes and water over shortening, sugar and salt. When lukewarm, add yeast. Add eggs. Sift in 3/4 pounds of flour and let stand 20 minutes in a warm place. Add remaining flour and knead well.
Place in greased bowl, brush dough with some melted butter and place in refrigerator to rise about double in size. Remove and roll to 1/8 inch on a lightly floured board. Butter muffin tins with melted butter and sprinkle well with brown sugar, both bottom and sides. If using nuts, add to bottom of each muffin tin. Spread
remaining butter over dough and sprinkle with brown sugar on top. Roll up jelly roll fashion and moisten edges to seal. Cut and slice and place in muffin tins. Let rise to double. Bake at 425 degrees for 12 to 15 minutes. Turn out on a flat tray immediately. Makes 54 to 58 buns.