1 pkg. active dry yeast
1 1/2 c. warm water
2/3 c. sugar
1 1/2 tsp. salt
2/3 c. shortening
2 eggs
1 c. lukewarm mashed potatoes
6 1/2 to 7 c. Gold Medal Better for bread flour
butter, softened

Dissolve yeast in warm water in large bowl. Mix in sugar, salt, shortening, eggs, potatoes and 4 cups of the flour. Beat until smooth. Stir 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.

Punch down dough; divide dough into 4 parts. (One dough part makes 1 dozen rolls.) Shape 1 part dough into 1 inch balls. (Cover and refrigerate remaining parts no longer than 5 days.) Place 3 balls in each greased medium muffin cup, 2 1/2 x 1 1/4 inches. Brush with butter. Let rise until double, 45 to 60 minutes.

Heat oven to 400 degrees. Bake until light brown, 13 to 15 minutes. 4 dozen rolls.

Potato buds mashed potato mix can be used. Prepare as directed on package for 2 servings.

NOTE: It is better to dissolve the yeast in 1/4 cup warm water and 1/2 teaspoon sugar before you add to the mixture. Also make sure you have some flour in he mixture before you add the yeast. The yeast should be doubled in size before you put in the bowl.