1 pkg. dry yeast
1 1/2 c. warm water (105-115 degrees)
2/3 c. sugar
1 1/2 tsp. salt
2/3 c. shortening
2 eggs
1 c. lukewarm mashed potatoes
7-7 1/2 c. all-purpose flour
(If self-rising flour is used, omit salt)

In large bowl dissolve yeast in warm water. Stir in sugar, salt, shortening, eggs, potatoes and 4 cups flour. Beat until smooth. Mix enough remaining flour to make dough easy to handle.

Turn dough onto lightly floured board; knead until smooth and elastic, 5 minutes. Place in greased bowl, turn greased side up. Cover tightly and refrigerate at least 8 hours. (Can be refrigerated up to 5 days.) Punch down dough.

Divide into 4 parts. Shape bits of dough in 1 inch balls. (36 per part.) Brush with butter. Let rise 1 1/2 hours. Bake in 400 degree oven. (12 dozen rolls - 144.)