1/2 c. sugar
3/4 c. shortening
1 c. buttermilk
1 tsp. salt
3/4 c. water
1/2 c. instant potato flakes
2 pkg. active dry yeast
1/4 c. warm water
2 eggs, beaten
6 c. bread flour or all-purpose flour
melted butter

Combine sugar, shortening, buttermilk and salt in medium saucepan. Heat until shortening melts. Remove from heat and add the 3/4 c. water. Add potato flakes and mix in with a wire whisk. Cool to lukewarm. Dissolve yeast in warm water. Combine buttermilk mixture, eggs, and half of the flour in large bowl; add the yeast mixture, beating with dough hook or beaters until smooth. Add remaining flour, a little at a time to make a soft dough. If you have a dough hook on your mixer, beat dough for 7 minutes. If you do not, turn out onto a lightly floured board and knead for 8 minutes or until smooth and elastic.

Place in an oiled bowl, turning to oil top of dough. Store in refrigerator until doubled in bulk. You can keep dough in refrigerator for a week. Punch dough down and pinch off desired amount. Roll into balls for cloverleaf rolls. Place three small balls in each cup in greased muffin tins. Brush tops with melted butter. Cover and let rise in warm place until double, about 50 minutes.

Bake at 425°F for 6 minutes or until golden brown.

Note: This is an excellent coffeecake dough or cinnamon roll dough.