2 pkg. active dry yeast
1/2 c. warm water
1 c. milk, scalded
1/2 c. sugar
1 1/2 tsp. salt
1 c. mashed potatoes
2/3 c. hydrogenated shortening or butter
2 eggs, well beaten
5-6 c. all-purpose flour

Soften the yeast in warm water. Combine the milk and next 4 ingredients in a large mixing bowl; beat until thoroughly blended. When lukewarm, stir in the softened yeast. Beat in the eggs. Add about 3 cups of flour, 1/2 cup at a time, beating vigorously after each addition.

Mix in enough remaining flour to make a soft (but not sticky) dough. Turn onto a lightly floured surface; let rest 5-10 minutes and knead until satiny and smooth.

Form dough into a ball and put into a greased bowl. Turn to bring greased surface to top. Cover and refrigerate until thoroughly chilled.

Remove dough and form into plain rolls or other desired shape. Place on greased baking sheets; cover and let rise in warm place until doubled, about 45 minutes. Bake at 425 degrees for 12-15 minutes. Remove from oven and brush rolls lightly with melted butter.