Potato Rolls - cooking recipe

Ingredients

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

Preparation

Dissolve yeast in warm water in large bowl.
Stir in potatoes, sugar, eggs, shortening, salt and 3 cups flour.
Beat until smooth. Mix in enough flour to make dough easy to handle.
Turn dough onto floured surface.
Knead until smooth and elastic, about 5 minutes. Put in greased bowl.
Flip bowl, greased side up; cover tightly. Refrigerate at least 8 hours, 24 hours is best.
Punch down, roll out, shape, set out to rise in warm place.
Let rise until double bulk.
Brush with butter.
Bake at 400\u00b0 until golden brown.
Enough rolls for 1 week.