1 yeast cake or dry yeast
1 c. scalded milk (cool)
2/3 c. shortening
1/2 c. sugar
1 tsp. salt
1/2 c. lukewarm water
1 c. warm mashed potatoes (can use instant)
2 well beaten eggs
6 - 8 c. sifted flour

Dissolve yeast in lukewarm water. Set aside. Combine potatoes, shortening and sugar; add eggs, salt, dissolved yeast and milk. Beat all together, adding flour gradually. When dough is too stiff to stir, add more flour until easy to handle, pour out on floured surface and knead. Put into large bowl and let rise until double. Knead again. Place in tightly covered bowl in refrigerator. About 1-1/2 hours before baking time, pinch off dough and shape into rolls. Let rise. Bake at 375 degrees until brown. (Return unused dough to covered bowl in refrigerator.)