1 pkg. yeast
1/2 c. warm water (110 to 115 degrees)
1 c. milk, scalded
2/3 c. Crisco
1/2 c. sugar
2 tsp. salt
1 c. mashed potatoes
2 eggs
6 to 6 1/2 c. plain flour

Sprinkle yeast over warm water; let stand until softened. Pour scalded milk over Crisco, sugar, and salt in bowl; stir until Crisco is melted. Stir in mashed potatoes. Add eggs, one at a time; stir well after each addition. Stir in 1 cup flour. Add softened yeast and mix well. Stir in enough remaining flour to make soft dough. Turn dough onto a lightly floured surface. Cover; let rest for 10 minutes. Knead dough until smooth and elastic. Place dough in greased deep bowl and turn to bring greased surface to top. Cover tightly and set in refrigerator. Dough can be refrigerated for 1 to 3 days. Shape dough into rolls 2 hours before baking. Cover; let rise until doubled. Bake at 425 degrees for 15 minutes or until golden brown.