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

Dissolve yeast in warm water. Stir in sugar, salt, shortening, eggs, potatoes and 4 cups flour. Beat until smooth. Mix in enough of the remaining flour to make the dough easy to handle. Knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover bowl tightly with plastic wrap and refrigerate until ready to use. Dough may be refrigerated up to 5 days, covered; if dough rises, punch it down.

When you want to make rolls, punch down the dough and cut off the amount needed. Shape, cover and let rise until doubled (about 1 1/2 hours). Bake at 400°F for 15 to 25 minutes.

Submitted by: Jennifer Trent