Potato Refrigerator Dough

This is great for making rolls ahead of time. The dough needs to refrigeragte at least 8 hours and can be in the fridge up to 5 days. It's good dough, too! I get complements on the rolls when I serve them.
Rebecca Dorrough

1 package active dry yeast 1 1/2 cups warm water (105 to 115 degrees) 2/3 cup sugar 1 1/2 teaspoons salt 2/3 cup shortening 2 eggs 1 cup lukewarm mashed potatoes 7 to 7 1/2 cups all-purpose flour Directions: Dissolve yeast in warm water in large mixing bowl. Stir in sugar, salt, shortening, eggs, potatoes and 4 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. Place in greased bowl; turn greased side up. Cover bowl tightly; refrigerate at least 8 hours but no longer than 5 days. Punch down dough. Shape into rolls. Let rise until double. Heat oven to 400 degrees. Bake until golden brown, 13 to 15 minutes. Number Of Servings:Approx. 3 dozen rolls