1 pkg. dry yeast
1 1/2 c. warm water (105-115 degrees)
1 c. unseasoned lukewarm mashed potatoes
2/3 c. sugar
2/3 c. shortening
2 eggs
1 1/2 tsp. salt
6-7 c. flour

Dissolve yeast in warm water in large bowl, stir in potatoes, sugar, shortening, eggs, salt and 3 cups flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; brush top with oil. Cover bowl tightly; refrigerate at least 8 hours but no longer than 5 days.

Punch down dough; shape dough into 1" balls. Place 3 balls into each greased muffin pan cup. Brush with softened butter. Let rise 1 hour. Bake at 400 degrees until golden brown 15 to 20 minutes. Makes 4 dozen.