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

Dissolve yeast in warm water in large bowl. Stir in potatoes, sugar, shortening, eggs, salt and 3 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto lightly-floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover bowl tightly. Refrigerate at least 8 hours, but no longer than 5 days. Punch down dough. Use dough for any dinner rolls recipes listed below.

YEAST ROLLS: Shape Refrigerator Roll Dough into 3-inch balls. (Use butter on fingers so dough will not stick to hands.) Place in lightly greased, oblong pan. Cover with towel. Let rise 2 to 3 hours until double in size. Heat oven to 375 degrees. Bake until golden brown, about 15 to 20 minutes.

CLOVERLEAF ROLLS; Shape Refrigerator Roll Dough into 1 inch balls. Place 3 balls in each greased, medium muffin cup, 2 1/2 x 1 1/2 inches. Brush with butter, softened. Let rise 1 hour. Heat oven to 375 degrees. Bake until golden brown, 15 to 20 minutes.

FLOUR LEAF CLOVERS: Shape Refrigerator Roll Dough into 2 inch balls. Place each ball in a greased, medium muffin cup, 2 1/2 x 1 1/4 inches. With scissors, snip each ball completely into halves, then into quarters. Brush with softened butter. Let rise 1 hour. Heat oven to 375 degrees. Bake until golden brown, 15 to 20 minutes.