Mashed Potato Rolls

1 pkg. yeast
1-1/2 c. warm water
2/3 c. sugar
1-1/2 t. salt
2/3 c. shortening
2 eggs
1 c. lukewarm mashed potatoes
6-1/2 to 7-1/2 c. flour

Dissolve yeast in warm water. Combine yeast mixture, sugar, salt and shortening. Stir in eggs and potatoes. Stir in 4 c. flour. Mix until smooth. Mix in enough remaining flour to make dough easy to handle.

Turn onto lightly floured board; knead until smooth and elastic, about 5 minutes. Place in greased bowl and turn to coat. Cover bowl lightly. Refrigerate for 8 hours or until read y to use. (Can be kept up to 5 days)
Preheat oven to 375 degrees. Punch down dough and divide into 4 portions. Divide each portion into 12 pieces. Form into rolls. Let rise 1-1/2 hours. Coat pans with nonstick cooking spray. Place rolls on pans. Bake 18-25 minutes until golden brown.

*instant potatoes work great with this if you don't have leftover mashed potatoes