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

Dissolve yeast in warm water in large mixing bowl. Stir in sugar, salt, shortening, eggs, potatoes and 4 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. Shape, let rise and bake as directed in the following recipes and for Apricot Cream Cake.

Potato Buds mashed potatoes can be substitute for the mashed potatoes; prepare as directed on package for 2 servings.

If using self-rising flour, omit salt.