1 pkg. active dry yeast
1 1/2 c. warm water
1 c. unseasoned mashed potatoes
2/3 c. sugar
2/3 c. shortening
2 eggs
1 1/2 tsp. salt
6-7 c. flour

For whole wheat rolls use 3 cups white and 3 to 4 cups whole wheat flour.

Dissolve yeast in warm water in a large bowl. Stir in cool potatoes, sugar, shortening, eggs, salt and 3 cups flour. Beat with fork until smooth. mix in remaining flour to make dough easy to handle. Turn onto a floured surface and knead until smooth, about 5 minutes. Place in greased bowl, turn greased side up. Refrigerate at least 8 hours, not longer than 5 days. Punch down dough and shape into rolls, 3 (1") balls in greased muffin tins or into balls in an 8"x8" or 9"x13" pan. Brush with melted butter. Let raise 1 hour. Bake at 400 degrees for 20 minutes.