1 tbsp. dry yeast
1 1/2 c. warm water
2/3 c. soft butter
3/4 c. sugar
1 tbsp. salt
6 to 6 1/2 c. sifted all purpose flour
2 eggs, slightly beaten
1 c. warm unseasoned mashed potatoes (instant may be used)

Dissolve yeast in 1/2 cup warm water. To large mixing bowl add remainder of water, butter, sugar, salt, and 3 cups flour. Mix thoroughly. Add yeast, eggs, and mashed potatoes. Beat well. Add enough additional flour to make a dough that is soft. Knead 5 minutes. Place dough in greased bowl and brush top with butter. Cover and keep in refrigerator until ready to be made up. Will keep about 5 days. Form into desired shapes. Let rise until double. Bake in preheated oven (375 degrees) for 25 to 30 minutes.