Refrigerate Roll Dough
["1 pkg. active dry yeast", "2/3 c. sugar", "2/3 c. shortening", "1 1/2 tsp. salt", "1 1/2 c. warm water (105~ to 115~)", "1 c. unseasoned lukewarm mashed potatoes", "2 eggs", "6 to 7 c. all-purpose flour"]
["Dissolve yeast in warm water in large bowl. Stir in potatoes, sugar, shortening, eggs, salt and 3 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. Divide into 4 equal parts. Use 1/4 of the dough for any dinner roll recipe."]
["active dry yeast", "sugar", "shortening", "salt", "warm water", "potatoes", "eggs", "flour"]