5 Days In The Refrigerator Potato Rolls

• 1 (1/4 ounce) package dry yeast
• 1 1/2 cups warm water
• 1 cup mashed potato, unsweetened lukewarm
• 2/3 cup sugar
• 2/3 cup shortening
• 2 eggs
• 1 1/2 teaspoons salt
• 6 -7 cups flour

1. 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.
2. Place in greased bowl, turn grease side up. Cover bowl to pervent drying out, refrigerate at least 8 hrs., but no longer than 5 days. When making rolls form and let rise in greased baking pan for an hour or tell double in size. 350 15 to 20 minutes or until golden brown.

yeast, water, mashed potato, sugar, shortening, eggs, salt, flour

Taken from www.food.com/recipe/5-days-in-the-refrigerator-potato-rolls-219329 (may not work)