1 cake yeast
1/2 c. lukewarm water
2/3 c. shortening
1 1/2 tsp. salt
1/2 c. sugar
1 c. mashed potatoes
1 c. scalded milk
2 eggs
6-8 c. sifted flour

Mash potatoes, add shortening, sugar, salt and eggs in a 5 quart mixing bowl; cream well. Dissolve yeast in warm water, add to lukewarm milk, then add to potato mixture. Add sifted flour to make a stiff dough. Toss on floured board and knead well.

Put into large mixing bowl, let rise until double in bulk. Knead lightly. Rub over top with melted butter. Cover, place in refrigerator until ready to use. About 1 1/2 hours before baking time, pinch off dough, shape into rolls. Place in pan, cover and let rise until light.

NOTE: For faster rising, use 2 cakes of yeast instead of 1.