Ingredients:
1 pkg. active yeast
1 1/2 c. warm water (approx. 115 degrees)
2/3 c. sugar
2/3 c. shortening
2 eggs
1 c. like warm mashed potatoes (potato mix can be used.  prepare as directed for 2 servings)
6 1/2 to 7 c. Gold Medal better for bread flour
margarine or butter softened

Directions:
Dissolve yeast in warm water in large bowl.  Mix in sugar, salt, shortening, eggs, potatoes and 4 cups flour.  Beat until smooth. Stir in enough remaining flour to make dough easy to handle.  Turn dough onto lightly floured surface; knead until smooth and plastic, about 5 minutes.  Place in greased bowl; turn greased side up.  Cover bowl tightly and refrigerate at least 8 hours.  Punch down dough, divide into 4 parts (1 part = 1 doz. rolls) Shape 1 part dough into 1 inch balls.  Place 3 balls in each greased medium muffin cup.  Brush with margarine.  Let stand until it rises double (45 minutes).  Heat oven to 400 degrees.  Bake until light brown, 13 to 15 minutes.  Cover and refrigerate remaining 3 parts.  This recipe was given to me by Marsha Smith Lee.