1 c. mashed potatoes
1 c. boiling water
1 cake yeast
6 1/2 c. flour
1/2 c. lukewarm water
2 beaten eggs
3/4 c. shortening
1/2 c. sugar
3/4 tsp. salt

Combine water and yeast - cool to lukewarm. Add 1 cake yeast and water and mix to a smooth batter with 1 cup flour. Stir in 1 cup mashed potatoes and 2 well beaten eggs. Let rise 2 hours or until light and bubbly. Add 5 1/2 cups flour to make soft dough. Let rise again in a greased bowl about 2 hours.

Punch down, cover and place in refrigerator until ready to use or fix in rolls and freeze on cookie sheet. When frozen place in plastic bags for about 1 1/2 to 2 hours before using, remove dough from refrigerator and form into rolls. Let rise until double in size. Bake in moderately hot oven on greased pan (400 to 425 degrees) for 20 to 25 minutes. Makes 3 to 4 dozen rolls.