1 pkg. active dry yeast
1 1/2 c. warm water (105 to 115 degrees)
1 c. unseasoned lukewarm mashed potatoes
2/3 c. sugar
2/3 c. shortening
2 eggs
1 1/2 tsp. salt
3 c. all-purpose flour
3 to 4 c. whole wheat flour

Dissolve yeast in warm water in large bowl. Stir in potatoes, shortening, sugar, eggs, salt and all-purpose flour. Beat until smooth. Mix in enough of the whole wheat flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover bowl tightly; refrigerate at least 8 hours but no longer than 5 days. When ready to use, punch down dough and shape as desired. My favorite is pan biscuits

PAN BISCUITS:

Use 1/2 of dough. Roll dough into 9 x 13 inch rectangle on well-floured surface. Place in greased oblong pan, 9 x 13 x 2 inches. Cut dough into rectangles, each about 3 x 2 1/2 inches. Brush with butter, softened. Let rise 1 hour. Heat oven to 400 degrees. Bake 25 minutes. 15 rolls.