1 cake compressed yeast
1/2 c. lukewarm water
2/3 c. shortening
1/2 to 2/3 x. sugar (use larger amount for sweeter dough)
1 1/2 c. hot potato water
1 1/2 tsp. salt
2 eggs, lightly beaten
1 c. cooked, cooled, mashed potatoes
7 1/2 c. sifted flour

Soften yeast cake in water. Melt shortening. Dissolve sugar in potato water; mix with shortening. Cool to lukewarm; add softened yeast, salt, eggs and mashed potatoes. Stir in flour and beat vigorously. Turn out onto floured board and knead until smooth and pliant. Turn into greased bowl, cover and let rise until doubled in size. Knead again. Place in covered bowl in refrigerator. Keeps for days. When ready to use, shape into desired type of roll, cover and let rise until double in size. Bake at 400 degrees for 25 minutes.

Cinnamon Bun Variation: Use basic recipe above. Roll out dough on floured board to 1/2 inch thickness. Spread over butter. Combine 2 tablespoons cinnamon and 1 cup sugar; sprinkle over butter. Roll as for jelly roll, pinching edges together. Slice into 1 inch slices. In greased pan, put 4 tablespoons melted butter. Sprinkle with 1/2 cup brown sugar and 1/2 cup chopped nuts. Place slices on top. Cover and let rise until twice original size. Bake at 400 degrees for 30 minutes.