1 1/2 c. warm water (110 degrees)
1 pkg. dry yeast
2/3 c. sugar
1 1/2 tsp. salt
2-3 tbsp. orange rind, freshly grated
2/3 c. soft shortening
2 eggs
1 c. lukewarm mashed potatoes
7 to 7 1/2 c. flour

In bowl, dissolve yeast in water. Stir in sugar, salt, shortening, eggs, potatoes, and orange rind. Add flour slowly, stirring in until well blended. When the dough is easy to handle, turn out on a floured surface and knead 150 times. Place in greased bowl, turning so greased side of dough is up. Cover with a damp cloth. Place in refrigerator. About 2 hours before you want to bake, shape into 2 loaves, or into rolls. Cover and let rise until double, 1 1/2 to 2 hours. Bake at 400 degrees for 12-15 minutes for rolls or 35 minutes for loaves.

This recipe is at least 150 years old and was brought by my great grandmother, Charlotte Peterson from Sweden.