1 pkg. Fleischman's yeast
1 1/2 c. very warm water (110 to 115 degrees)
1/2 c. sugar
1/4 c. molasses
1 1/2 tsp. salt
2/3 c. soft shortening
2 eggs
1 c. lukewarm mashed potatoes
7 to 7 1/2 c. unsifted flour

In mixing bowl, dissolve yeast in very warm water. Stir in rest of ingredients except flour. Mix in flour with spoon or hand until dough is easy to handle. Turn onto lightly floured board. Knead until smooth and elastic. Place greased-side-up in greased bowl. Cover with waxed paper, then damp cloth.

Place in refrigerator (dough keeps 4 to 5 days, keep dampening cloth daily). About 2 hours before baking, shape dough into desired loaves and rolls. Cover and let rise until double, 1 1/2 to 2 hours. Bake at 375 degrees for 30 to 35 minutes for 2 loaves. Bake at 375 degrees for 15 to 20 minutes for rolls.