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

Soften yeast in water. Add shortening, salt, sugar and potatoes to milk. Mix, combine and condition. Add eggs, yeast and flour to make a stiff dough. Turn onto floured board and knead until smooth. Rub with butter or oil. Place dough in greased bowl with lid, fasten air tight and keep in refrigerator. Pinch off as needed. Let double in size, then bake. Bake at 400 degrees for 15 to 20 minutes. Dough will keep 3 weeks.