1 1/2 c. warm water (not hot-110 to 115 degrees)
1 pkg. active dry yeast
2/3 c. sugar
1 1/2 tsp. salt
2/3 c. soft shortening
2 eggs
1 c. lukewarm mashed potatoes
7 to 7 1/2 c. Gold Medal flour

In bowl, dissolve yeast in water. Stir in sugar, salt, shortening, eggs, and potatoes. Measure flour by dip-level-pour method or by sifting. Mix in flour with hand until dough is easy to handle. Turn onto lightly floured board.

Knead until smooth and elastic. Place greased side up in greased bowl. Cover with damp cloth. Place in refrigerator. About 2 hours before baking, shape dough into rolls. Cover and let rise until double. 1 1/2 to 2 hours. Heat oven to 400 degrees. Bake 12-15 minutes.

Makes 4 dozen medium rolls.