This roll dough can be kept in the fridge up to 1 week.
package active dry yeast
cup warm water
cup luke warm mashed potatoes (can use instant)
Dissolve the yeast in warm water, stir in sugar, salt, shortening, eggs, potatoes and 4 cups flour. Beat until smooth then add remaining flour. Knead 6 minutes. Refrigerate until ready to use. Shape into rolls. Bake at 375° F. for 20 minutes.