1 1/2 c. warm water
1 1/2 tsp. salt
2 eggs, room temperature
1 c. lukewarm mashed potatoes
1-1 1/2 c. flour
1 pkg. active dry yeast
2/3 c. soft shortening
1/2 c. sugar

In mixing bowl, dissolve yeast in water; stir in sugar, salt, shortening, eggs and potatoes. Stir in flour until dough is easy to handle. Knead on lightly floured board until smooth and elastic; place in bowl, greased side up. Cover with damp cloth, place in refrigerator, punch down occasionally as it rises. Can keep this dough for a week in refrigerator. Shape in rolls as desire. Bake at 400 degrees.