3 pkg. regular yeast (NOT rapid rise)
1/4 c. plain flour
1 tbsp. sugar
3/4 c. warm water

Mix above in small pot, cover and set aside.

In another pot:

1 1/2 stick butter
1 1/2 c. milk
1 c. sugar
3 tsp. salt

Scald above. Don't boil. Pour into large bowl and add 1 1/2 cup potato (bake, peel and mash, not instant). When cool to lukewarm, slowly stir 5 well-beaten eggs into mixture. Add yeast mixture and beat in 8 or 9 cups plain flour (soft dough). Mix and refrigerate 24 hours. May let rise and bake immediately.

Punch down every day. Make into rolls. Let rise 1 1/2 hours until doubled in size. Bake at 350 degrees for 15 minutes. Makes 80 rolls.