1 pkg. yeast
1/2 c. lukewarm water
1 c. milk, scalded
2/3 to 3/4 c. shortening
1/3 c. sugar
1-2 tsp. salt
1 c. hot mashed potatoes
2 eggs, well beaten
6-8 c. sifted bread flour

Soften yeast in lukewarm water. Add shortening, sugar, salt, and mashed potatoes to hot milk; melt and combine. Cool. Then add eggs and yeast. Add flour to make a stiff dough. Turn onto floured board and knead until smooth.

Place dough in greased bowl or a heavy airtight plastic bag; securely fasten opening airtight. Place in refrigerator. Cut off the needed amount and form into separate rolls.

Let rise to double in size. Bake at 400 degrees for 15 minutes. This dough will keep in refrigerator for days. Yields about 2 1/2 dozen rolls.