Potato Refrigerator Dough - cooking recipe

Ingredients

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

Preparation

Proof yeast by pouring yeast in 1/2 cup of the warm water with 1 teaspoon of the sugar.
Set aside.
Mix remaining ingredients together along with 1/2 the flour.
Add yeast mixture.
Continue to add remaining flour.
Knead dough 6 to 10 minutes on a floured surface.
Place in a greased mixing bowl; cover.
Refrigerate at least 12 hours before using.
Can keep dough at least 1 week, taking off amounts you wish to use.
Shape rolls or bread and place in a warm place to double in size.
Bake at 350\u00b0 to 375\u00b0.