1 pkg. active dry yeast
1 1/2 c. warm water, 105-115 degrees
1 c. unseasoned lukewarm mashed potatoes
2/3 c. sugar
2/3 c. shortening
2 eggs
1 1/2 tsp. salt
6-7 c. all purpose flour

Dissolve yeast in warm water in large bowl. Stir in potatoes, sugar, shortening, eggs, salt and 3 cups of the flour. Beat until smooth. Mix in enough of the remaining 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 not longer than 5 days.

Punch down dough. To make rolls, shape, brush with melted butter and let rise until double in size. Bake at 400 degrees until brown.

Variation: Doughnuts: Roll dough to 3/8" and cut with doughnut cutter. Let rise until double and fry. Make glaze and coat while still warm.

Vanilla Glaze: Mix 1 3/4 cups powdered sugar, 1/4 cup water or milk and 1/4 teaspoon vanilla until smooth.