1 pkg. dry yeast
2 c. warm water
2/3 c. sugar
1 1/2 tsp. salt
2/3 c. shortening, soft
2 eggs
1 c. lukewarm mashed potatoes, may be instant
8 to 8 1/2 c. flour
Pie filling

Dissolve yeast in water. Add sugar, salt, shortening, eggs, potatoes and flour. Mix well, particularly after shortening. An electric mixer can be used up until about 3 cups of flour, then use wooden spoon. Add more flour if needed. This is a fairly soft dough. After mixing well, cover with shortening and place in tightly covered bowl. Refrigerate overnight. It will keep up to 1 week in your refrigerator. When ready to bake, make balls the size of walnuts or larger. Place on greased baking sheets. Let rise. Make indentations in center. Fill with desired filling. Bake at 425 degrees for 8 to 10 minutes. Prepared pie filling is good in these, especially peach or cherry.