Potato Refrigerator Rolls

1 pkg. yeast
1 1/2 c. warm water
2/3 c. sugar
1 1/2 tsp. salt
2/3 c. shortening
2 eggs
1 c. lukewarm mashed potatoes
7 to 7 1/2 c. flour

In mixing bowl, dissolve yeast in warm water. Stir in rest of ingredients, except flour. Mix in flour until dough is easy to handle. Turn onto lightly-floured board. Knead until smooth and elastic. Grease lightly. Place in bowl. Cover with waxed paper, then cover with a damp cloth. Place in refrigerator. Dough keeps 3 to 4 days. About 2 hours before baking, shape dough into desired rolls or coffeecake. Cover and let rise until double in size. Makes 4 dozen rolls or 2 coffeecakes. I have made this without refrigerating it. I then knead it down once, and form my desired rolls after it rises again. Crescent or butterhorn rolls are delicious from this dough. I fill them and frost with powdered sugar frosting.

Junice Thompson