1 pkg. yeast
2 c. lukewarm water (use potato water)
2/3 c. shortening
2/3 c. sugar
1 1/2 tsp. salt
1 c. warm mashed potatoes
2 eggs (well beaten)
7 c. flour

Cream shortening, sugar and salt. Blend in mashed potatoes. Dissolve yeast in 1 1/2 cups warm water and mix with 2 eggs. Add to creamed mixture. Add 2 cups flour (one at a time) beating after each cup until mixture is smooth. Add remaining flour (3 1/2 cups) on board and work into dough (may not take all).

Place in a greased mixing bowl. Brush with melted shortening (1 teaspoon). Cover with warm, wet cloth. Let rise until double in bulk (about 2 hours). Work down and keep in refrigerator until ready to make rolls. Let rise until double - 45 minutes. Bake 15-18 minutes at 425 degrees. Will keep in refrigerator for several days.