1 pkg. active dry yeast
1 1/2 c. warm water (105-115 degrees)
2/3 c. sugar
1 1/2 tsp. salt
2/3 c. shortening
2 eggs, slightly beaten
1 c. slightly warm mashed potatoes
7 - 7 1/2 c. all purpose flour

Dissolve yeast in warm water. Stir in sugar, salt, shortening, egg, potatoes and 4 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle.

Turn dough onto lightly floured board; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover bowl tightly; refrigerate at least 8 hours or until dough rises and you are ready to use it. (Dough can be kept up to 5 days in refrigerator. Keep covered.)

Punch down dough; divide into 4 parts. Use 1/4 of dough in each of the variations. Let rise on baking sheet 1 1/2 hours before baking. Heat oven to 400 degrees. Bake rolls 15 to 25 minutes.

CLOVER LEAFS: Shape bits of dough into 1" balls. Place 3 balls in each greased muffin cup. Brush with butter. 12 rolls.

CRESCENTS: Roll dough into 12" circle, about 1/4" thick. Brush with soft butter. Cut into 16 wedges. Roll up, beginning at rounded edge. Place rolls, with point underneath, on greased baking sheet. Curve slightly. Brush with butter. 16 rolls.

PARKER HOUSE: Roll dough into oblong 13"x9", about 1/4" thick. Cut into 3" circles. Brush with butter. Make crease across each circle; fold so top half overlaps slightly. Press edges together in greased 9" pan. Brush with butter. 10 rolls.