4 1/2 to 4 3/4 cups all-purpose flour
1 pkg active dry yeast
1 cup milk
1/2 cup shortening
1/2 cup sugar
1 tsp salt
1 cup mashed potatoes from flakes
Prepare mashed potatoes according to package directions. In large mixer bowl, thoroughly stir together 2 cups of the flour and the yeast. In saucepan, heat milk, shortening, sugar and salt just until warm (115 to 120 deg), stirring constantly to melt shortening. stir in potatoes. Add to dry mixture in mixer bowl; add eggs. Beat at low speed of electric mixer for ½ minute, scraping sides of bowl constantly. Beat 3 minutes at high speed. By hand, stir in enough of the remaining flour to make a soft dough. Place dough in greased bowl, turning once to grease surface. Cover, refrigerate several hours or up to 1 week. To use, remove dough from refrigerator. Divide in half. Shape first half of the dough into 16 rolls. Place in greased 9 x 9 x 2 inch baking pan. Repeat with remaining dough. Cover and let rise until almost double, 45 to 60 minutes. Bake in 375 degree oven for 25 to 30 minutes. Remove from pan; cool on rack. Makes 32.