1/2 c. sugar
1 c. buttermilk
3/4 c. shortening
1 tsp. salt
1 c. cooked, mashed potatoes
2 pkg. dry yeast
1/4 c. warm water (105-115 degrees)
2 eggs, beaten
6 c. all purpose flour

Combine sugar, buttermilk, shortening, and salt to heat until shortening is melted. Remove form heat; stir in mashed potatoes. Cool to lukewarm. Dissolve yeast in water. Combine sugar mixture, eggs, and half of the flour in large mixing bowl; add yeast mixture, beaten, until smooth. Stir in enough remaining flour to make a soft dough.

Turn dough out on a floured board. Knead about 8 minutes or until smooth and elastic. Place in a greased bowl, turning to grease top. Cover tightly and store in refrigerator until doubled. (Dough may be kept in refrigerator for a week.)

Punch dough down; place on floured board. Roll dough out and cut rolls. Place rolls on a greased baking sheet. Cover with damp cloth and let rise free from drafts until double, about 50 minutes. Bake at 400 degrees for 6 minutes.