Refrigerator Dough

• 1 pkg. active dry yeast

• 1-1/2 cups warm water

• 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

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. Stir 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 tightly; refrigerate at least 8 hours. (Dough can be kept up to 5 days in refrigerator at 45° or below. Keep covered.)

Use to make rolls and coffee cakes.