1 1/2 cups warm water (not hot-110 to 115 degrees)

1 pkg. active dry yeast

2/3 cup sugar

1 1/2 tsp salt

2/3 cup soft shortening

2 eggs

1 cup lukewarm mashed potatoes

7 to 7 1/2 cups Gold Medal Flour

In bowl, dissolve yeast in water. Stir in sugar, salt, shortening, eggs and potatoes. Measure flour by dip-level-pour method or by sifting. Mix in flour with hand until dough is easy to handle. Turn onto lightly floured board. Knead until smooth and elastic. Place greased-side-up in a greased bowl. Cover with damp cloth; place in refrigerator (will keep for about 5 days). About 2 hours before baking, shape dough into rolls, coffee cakes, etc. Cover and let rise until double, 1 1/2 to 2 hours. Heat oven to 400 degrees F. Bake 12 to 15 minutes. Makes 4 dozen medium rolls.