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
1 c. lukewarm mashed potatoes
6 1/2-7 c. Gold Medal Better for Bread flour
Butter, softened

Dissolve yeast in warm water in large bowl. Mix in sugar, salt, shortening, eggs, potatoes and 4 cups of the flour. Beat until smooth. Stir 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; turn greased side up. Cover bowl tightly; refrigerate at least 8 hours.

Punch down dough; divide dough into 4 parts. (One part dough makes 1 dozen rolls.) Shape 1 part dough into 1 inch balls. (Cover and refrigerate remaining parts no longer than 5 days.) Place 3 balls in each greased medium muffin cup, 2 1/2 x 1 1/4 inches. Brush with butter. Let rise until double, 45 to 60 minutes. Heat oven to 400 degrees. Bake until light brown, 13-15 minutes. 4 dozen rolls.

Potato Buds mashed potatoes mix can be used. Prepare as directed for 2 servings.