1 pkg. active dry yeast
1 1/2 c. warm water (105-115 degrees)
1 c. lukewarm mashed potatoes
2/3 c. sugar
2/3 c. shortening
2 eggs
1 1/2 tsp. salt
6-7 c. all purpose flour

Dissolve yeast in warm water in large bowl. Stir in potatoes, sugar, shortening, eggs, salt, and 3 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover bowl tightly; refrigerate at least 8 hours but no longer than 5 days. Punch down dough; divide into 4 equal parts. Use 1/4 of the dough for any dinner rolls or cinnamon rolls.