1/2 c. lukewarm water (105 degrees)
1 pkg. dry granulated yeast
1 c. mashed potatoes
1 1/2 c. potato water
2/3 c. sugar
1 c. shortening
1 tbsp. salt
2 well beaten eggs
8 c. sifted all-purpose flour

Allow yeast to soften in lukewarm water. Combine hot, freshly mashed potatoes (very smooth and free from lumps) with potato water, sugar, shortening and salt. The heat of the potatoes and potato water will melt the shortening. When cooled to lukewarm, add softened yeast, beaten eggs and 4 cups of the flour and mix well. Then sift in all but 1/2 cup of the remaining flour and mix until smooth. Rub the 1/2 flour into a bread cloth or board, turn dough onto the board and knead until the dough is as smooth as satin.

A bit more flour may be sprinkled on the cloth in the dough is at all sticky, but don't work in a lot more.

Round up into a ball and place in a well greased bowl. Grease top of dough well and cover with damp cloth. Keep cloth damp. Place in refrigerator.

This is enough for about 4 dozen pan rolls. If you would like a dozen tonight, cut off about 1/4 of the dough before refrigerating. All this fourth to rise until double in bulk. Then roll out the dough to about an inch thick and cut into rounds. Brush tops with melted butter, let rise until nearly double, then bake in a hot oven about 20 minutes. To make rolls later on, cut desired amount off the refrigerated dough, make into rolls and let rise until doubled. This cold dough will take longer to rise. Bake in hot oven (about 400 degrees) about 15-20 minutes.

CINNAMON ROLLS (Make from above recipe):

Roll dough into a rectangle 16 x 12; 1/4 inch thick. Brush with 4 tablespoons melted butter. Combine 2/3 cup brown sugar, 2/3 cup white sugar, 2/3 cup raisins and 1 tablespoon cinnamon. Sprinkle on dough. Roll like a jelly roll. Start with 16 inch side. Cut into 1/4 inch thick slices. Place in greased pan. Cover and let rise until light. Bake at 375 degrees for 25 minutes.