Instructions: Dissolve yeast in warm water. Stir in sugar, salt, shortening, eggs, potatoes and 4 cups of flour. Beat until smooth. Mix in enough of the remaining flour to make the dough easy to handle.

Turn the dough onto a lightly floured board and knead until smooth and elastic, about 5 minutes. Place in a greased gowl; turn the greased side up. Cover bowl tightly and refrigerate until ready to use. (The dough can be refrigerated for up to 5 days.) If the dough rises, punch it down occasionally.

When you want to make fresh rolls, punch down the dough and cut off the amount needed. Shape, brush with butter, cover and let rise in a warm place until double, about 1 1/2 hours.

Heat oven to 400 degrees. Bake rolls about 15 minutes.

Makes 4 dozen
dinner rolls.

Note: Unless I have leftover mashed potatoes, I usually just use instant potato flakes. I add them with the flour, and increase the liquid as well.

(For the brand I use, its 1/2 cup dry potatoes and 3/4 cup milk.) I have also tried forming the rolls right after kneading the dough, but they turn out lighter if the dough sits in the refrigerator overnight.

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