Brown and Serve Rolls

2 pkg active dry yeast
3 cups warm water
2 cups mashed potatoes, lukewarm, unseasoned
1⅓ cups sugar
1⅓ cups shortening
4 eggs
3 teasp salt
12 cups 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 of the remaining flour to make dough easy to handle. Turn dough onto a lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in a 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 at a time to shape into desired shapes. (For crescent rolls, roll out dough into a circle and use a pizza cutter to cut into triangles. Roll up triangles, starting with the wider end.) Let rise 1 hour. Heat oven to 275 degrees. Bake 20 minutes (do not allow to brown). Remove from pans; cool to room temperature. Wrap in aluminum foil. Store in refrigerator no longer than 8 days or freeze no longer than 2 months. At serving time, heat oven to 400 degrees. Bake until brown, 8 to 12 minutes.