Instructions: Dissolve 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 and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover bowl tightly; refrigerate at lest 8 hours but no longer than 5 days.

Punch down dough; divide into 4 equal parts. Use 1/4 of the dough for any Dinner Roll recipe (below) unless otherwise noted.

BRAN REFRIGERATOR ROLL DOUGH: Increase water to 2 cups; pour 1/2 cup over 3/4 cup whole bran cereal. Let stand 1 minute; stir in with remaining water.

WHOLE WHEAT REFRIGERATOR ROLL DOUGH: Substitute 3 to 4 cups whole wheat flour for the second addition of all-purpose flour.

Dinner Rolls : Brown and serve rolls: Shape refrigerator roll dough (above)

as directed in any roll recipe below. Let rise 1 hour. Heat oven to 275. Bake 20 minutes (do not allow to brown). Remove from pans; cool to room temperature.

Wrap in aluminum foil. Store in refrigerator no longer than 8 days or freeze no longer than 2 months. At serving time, heat oven to 400. Bake until brown, 8 to 12 minutes.

Casseroles: Shape 1/4 of refrigerator roll dough into 1 inch balls. Place in lightly greased round layer pan, 9 x 1 1/2 inches. Brush with margarine or butter, softened. Let rise 1 hour. Heat oven to 400, bake until golden brown, about 15 minutes. 3 dozen rolls.

Cloverleaf Rolls: Shape 1/4 of refrigerator roll dough into 1 inch balls.

Place 3 balls in each greased medium muffin cup, 2 1/2 x 1 /14 inches. Brush with margarine or butter, softened. Let rise 1 hour. Heat oven to 400. Bake until golden brown, 15 to 20 minutes. 1 dozen rolls

Crescent Rolls: Roll 1/4 of refrigerator roll dough into 12 inch circle on floured surface. Spread with margarine, softened. Cut into 16 wedges. Roll up tightly, beginning at rounded edges, stretching dough as it is rolled. Place rolls with points underneath on greased cookie sheet; curve slightly. Brush with butter, softened. Let rise 1 hour. Heat oven to 400. Bake 15 minutes. 16 rolls.

Fan Tans: roll 1/4 of refrigerator roll dough into rectangle, 13 x 9 inches, on well-floured surface. Spread with 2 to 3 tablespoons margarine or butter, softened. Cut lengthwise into 6 strips, each about 1 1/2 inches wide. Stack strips evenly; cut into 12 pieces, each about 1 inch wide. Place cut sides downs in greased medium muffin cups, 2 1/2 x 1 1/4 inches. Brush with margarine or butter, softened. Let rise 1 hour. Heat oven, to 400. Bake until golden brown, 15 to 20 minutes. 8 to 10 rolls.

Pan Biscuits: Use half of refrigerator roll dough. Roll dough into rectangle, 13 x 9 inches, on well-floured surface. Place in greased oblong pan, 13 x 9 x 2 inches. Cut dough into rectangles, each about 3 x 2 1/2 inches. Brush with margarine or butter, softened. Let rise 1 hour. Heat oven to 400. Bake 25 minutes. 15 rolls.

Parker House Rolls: Roll 1/4 of refrigerator roll dough into rectangle. 12 x 9 inches, on well-floured surface. Cut into 3 inch circles with floured cutter.

Brush with margarine or butter, softened. Make crease across each circle; fold so top half slightly overlaps bottom half. Press edges together. Place close together in greased square pan, 9 x 9 x 2 inches. Brush with margarine or butter, softened. Let rise 1 hour. Heat over to 400. Bake until golden brown, 15 to 20 minutes.

1 dozen rolls.

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