1 1/2 c. warm water
1 pkg. dry yeast
2/3 c. sugar
1/2 tsp. salt
2/3 c. soft shortening
2 eggs
1 c. (warm) mashed potatoes
7 -7 1/2 c. flour

Dissolve the dry yeast in the warm water. Add sugar, salt, shortening, eggs and potatoes. Mix in flour, until dough is easy to handle (dough will be stiff). Knead well. Put into greased bowl, turn once and cover with a towel and refrigerate. Punch down once a day.

To Use: Pinch off enough as needed, shape and cover and let rise until doubled. Bake at 400 degrees for 12 to 15 minutes. Brush with butter before and after baking.

Dough can be stored in refrigerator 3 to 4 days in summer, 1 week in winter. NOTE: Make cinnamon or pecan rolls with dough. Top sweet rolls with XXX sugar and water glaze.