2 env. active dry yeast
1 1/2 c. very warm water
2/3 c. sugar
2/3 c. vegetable shortening
9 c. unbleached all-purpose flour (more or less)
1 c. firmly packed, warm potatoes
2 eggs, beaten
1 1/2 tsp. salt

Sprinkle yeast over half of the warm water, stir and let stand until bubbly. Beat together sugar, shortening, remaining water and 2 cups of the flour with electric mixer until smooth. Mix in mashed potatoes, yeast mixture, eggs and salt, beating until smooth. Mix in enough of the remaining flour to form a soft dough. Mix in enough flour by hand and knead until smooth and elastic. This should be a soft dough.

Form into a ball and let rise in a greased covered bowl until double. Form into your favorite rolls or cinnamon rolls, dinner rolls of any style. Let rise until double and bake 15-20 minutes at 375 degrees. These stay very moist for days.