1 1/2 c. warm water
1 pkg. dry yeast
2/3 c. sugar
1 1/2 tsp. salt
6 1/2 to 7 c. flour
2/3 c. shortening
2 eggs
1 c. lukewarm mashed potatoes

Dissolve yeast in water. Stir in sugar, salt, shortening, eggs, potatoes. Add flour to make dough easy to handle. Turn on floured board and knead until smooth and elastic. Place in bowl and grease top. Cover with damp cloth. Refrigerate at least 2 hours. Remove from refrigerator and shape desired amount of rolls. Let rise 2 hours. Bake at 400 degrees for 12-15 minutes. This dough will keep in refrigerator up to 3 weeks. Keep cloth damp.