1 1/2 c warm water (105-115 degrees)
2/3 c sugar
1 1/2 t salt
2/3 c shortening
2 eggs
1 c luke warm mashed potatoes
7 to 7 1/2 c unbleached all-purpose flour
Put yeast in mixing bowl and sprinkle a little sugar on top then pour on warm water and dissolve yeast. Mix a couple times then let stand for 15 minutes. Then stir in sugar, salt, shortening, eggs, potatoes, and 4 cups of flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle or when the bowl is clean. Knead in mixer for 5 minutes. Place in greased bowl, turn greased side up. Cover bowl tightly; refrigerate at least 8 hours or until ready to use. (Dough can be kept up to 5 days in refrigerator at 45 degrees or below. Keep covered.)
Punch down dough; divide into 4 parts. Roll into rolls place on greased cookie sheet and put in warm oven for 5 minutes. Take out and cover with towel and let rise. Bake for 15 minutes on 400 degrees.
by Kaye Macdonald
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