Instructions: * If using self-rising flour, omit salt

You can substitute 3 to 4 cups whole wheat flour for the second addition of the all-purpose.

Disolve yeast in warm water in large bowl. Stir in potatoes, sugar, shortening, eggs, salt and 3 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 & elastic, about 5 minutes. Place in greased bowl, turn greased side up. Cover bowl tightly and refrigerate at least 8 hours but no longer than 5 days.

Punch dough down, divide into 4 equal parts. Use 1/4 of the dough for any dinner roll recipe.

NOTES : My mom gave me a Betty Crocker cookbook years ago, originally published in 1969. There are several rolls recipes in there, but the "Refrigerator Roll Dough" seems to be the most versatile; it has suggestions for brown and serve, casseroles, cloverleaf, crescent, etc. I wont type all the instructions for the various forms, but heres the basic recipe for the dough.

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