1 pkg. dry yeast
1 1/2 c. warm water (105-115 degrees)
1 c. unseasoned mashed potatoes (lukewarm)
2/3 c. sugar
2/3 c. shortening
2 eggs
1 1/2 tsp. salt
6-7 c. flour

Dissolve yeast in warm water in large bowl. Stir in potatoes, sugar, shortening, eggs, salt and 3 cups flour. Beat until smooth. Mix in enough flour to make dough easy to handle. Turn onto lightly floured surface, knead until smooth and elastic, about 5 minutes. Place in greased bowl, turn dough upside down. Cover bowl tightly. Refrigerate at least 8 hours but no longer than 5 days.

FOR BROWN AND SERVE: Shape refrigerated roll dough. Let rise 1 hour. Heat oven to 275 degrees. Bake 20 minutes. Do not allow to brown. Remove from pans, cool to room temperature. Wrap in foil and store in refrigerator - no longer than 8 days or freezer for 2 months.

At serving time - heat oven to 400 degrees. Bake until brown - 8 to 12 minutes.