1 pkg. dry yeast
1 1/2 cups warm water (110-115°)
2/3 cup sugar
1 1/2 tsp. salt
2/3 cup soft shortening
2 eggs
1 cup lukewarm mashed potatoes
7 to 7 1/2 cups flour

In a large mixing bowl, dissolve yeast in warm water. Stir in remaining ingredients except flour. Add flour until dough is soft and easy to handle. Turn onto lightly floured work surface or board and knead until smooth and elastic.

Place in greased bowl. Cover with waxed paper and damp (linen or cotton) cloth. Store in refrigerator until needed. (Will keep up to five days if cloth is kept dampened.)

2 hours before baking, shape the dough into rolls and place into a greased pan. Cover and let rise in a warm, draft-free place until double (2 hours).

Bake in a preheated 400°F oven for 12 to 15 minutes or until golden on top and cooked through (about 190°F at center using an instant read thermometer.