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

In bowl dissolve yeast in warm water the potatoes were cooked in. Stir in sugar, salt, shortening, eggs, and potatoes. Mix in flour with hand mixer, about 3 cups. Continue to mix with a spoon, adding flour until dough is easy to handle. Knead about 10 minutes. Place greased side up in a greased bowl. Cover with a damp cloth and place in refrigerator. About 2 hours, or so, before baking, make into rolls, cover and let rise until double. Keeps for about 2 weeks in refrigerator. Makes 4 dozen rolls. Bake at 400 degrees for 12-15 minutes.