1 pkg. dry yeast
1/4 c. warm water
2/3 c. sugar
2/3 c. shortening
1/4 c. warm water
2 eggs
1 c. warm mashed potatoes
7 to 7 1/2 c. flour
1 1/2 tsp. salt

Dissolve yeast in 1/4 cup warm water. Combine sugar, shortening and water. Beat in eggs. Add potatoes and 3 cups flour. Beat well. Beat in the yeast mixture. Add salt with enough flour to make soft dough. Turn dough onto lightly floured surface and knead until smooth and elastic, about 5 minutes. Place in greased bowl and grease top of dough. Cover tightly and refrigerate at least 8 hours. dough can be kept in refrigerator up to 5 days. Form dough into dinner rolls or cinnamon rolls. Let rise in warm place until double. Bake at 350 degrees for 20 to 25 minutes.