1 pkg. active dry yeast
1 1/2 c. warm water
2/3 c. sugar
1 1/2 tsp. salt
2/3 c. shortening
2 eggs
1 c. lukewarm mashed potatoes (prepared instant potatoes will do)
7 to 7 1/2 c. all-purpose flour

Dissolve yeast in warm water in large mixing bowl. Stir in sugar, salt, shortening, eggs, potatoes and 4 cups of flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle.

Knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover bowl tightly and refrigerate at least 8 hours but no longer than 5 days.

Divide into halves. (Refrigerate 1 half for future use.) Divide remaining half of dough into halves. Roll each half into 12 inch circle. Spread with softened butter. Cut into 16 wedges. Roll up, beginning at rounded edges. Place rolls on greased cookie sheet; curve ends slightly. Brush with butter. Let rise until double, 45-60 minutes. Heat oven to 400 degrees. Bake until light brown, 13-15 minutes.