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

Dissolve yeast in warm water in large bowl. Stir in potatoes, sugar, eggs, shortening, salt, and 3 cups flour. Beat until smooth. Mix in enough remaining flour to make dough easy enough to handle. Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl, turning greased side up. Cover bowl tightly, refrigerate at least 8 hours, but no longer than 5 days. Punch down dough as needed. Shape in desired rolls. Bake at 400 until brown. 15 to 20 minutes.