1 1/2 c. warm water (not hot, 110-115 degrees)
1 pkg. active dry yeast
2/3 c. sugar
1 1/2 tsp. salt
7 - 7 1/2 c. sifted flour
2/3 c. shortening
2 eggs
1 c. lukewarm mashed potatoes

Dissolve yeast in warm water. Stir in sugar, salt, shortening, eggs and potatoes. Mix in flour with hand until dough is easy to handle.

Turn into lightly floured board. Knead until smooth and elastic. Place greased side in greased bowl, cover with damp cloth; place in refrigerator about 2 hours before baking. Shape dough into rolls, coffee cakes, etc. Cover and let rise until double, 1 1/2 to 2 hours. Bake 12 to 15 minutes at 400 degrees. Dough keeps about 5 days in refrigerator.