1 1/2 c. warm water
2 pkgs. dry yeast
2/3 c. sugar
1 1/2 tsp. salt
2/3 c. soft shortening
2 eggs
1 c. lukewarm mashed potatoes
7 to 7 1/2 c. flour

Dissolve yeast in water. Stir in sugar, salt, shortening, eggs and lukewarm mashed potatoes. Mix in flour by hand until dough is easy to handle. Knead on lightly floured board until smooth and elastic. Refrigerate in greased bowl for at least 8 hours. About 2 hours before baking, shape into rolls, coffee cake, etc. Cover and let rise until double. Bake rolls at 400 degrees for 10 to 12 minutes. (I use this dough for cinnamon rolls.)